pescatariannut-freesoy-free
Creamed Oysters
From The household cook book, 1902
Serves 6
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
166Calories
15 gProtein
13 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories166 kcal
Protein15 g
Carbohydrates13 g
Fiber1.1 g
Sugars3.3 g
Total Fat9.5 g
Saturated Fat2.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol129 mg
Sodium1821 mg
Potassium457 mg
Calcium197 mg
Iron10 mg
Magnesium51 mg
Phosphorus270 mg
Zinc82 mg
Copper6 mg
Manganese1.2 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A54 mcg
Vitamin E1.9 mg
Vitamin K8.9 mcg
Vitamin B60.1 mg
Vitamin B1218 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate25 mcg
Choline167 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 64. The excerpt below is the record exactly as published.
CREAMED OYSTERS.— Cook 3 tablespoons of flour and 2 table- spoons of butter together until they bubble; add 1 cup of milk and 1 cup of oyster liquor, and stir until you have a thick sauce; into this drop 1 quart of oysters freed from their liquor. Have ready an egg beaten light in a cup, mix some of the hot sauce with it, turn all back into the saucepan, stir 1 minute (not longer) and take from the fire. Season with salt, pepper and the juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.