pescatariannut-freeegg-freesoy-freefish-free
Creamed Oysters
From The new practical housekeeping, 1890
Serves 4
Some do not scald the oysters before adding to cream.
Presented as published in 1890. 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
454Calories
3 gProtein
13 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories454 kcal
Protein3.4 g
Carbohydrates13 g
Fiber1.9 g
Sugars1.6 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat0.3 g
Cholesterol121 mg
Sodium31 mg
Potassium200 mg
Calcium96 mg
Iron1.1 mg
Magnesium21 mg
Phosphorus87 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate15 mcg
Choline2.3 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 500. The excerpt below is the record exactly as published.
Put pint cream in custard kettle with a slica of onion and a bit of mace and let boil ; add tablespoon flour mix- ed smooth with little cold milk or cream, and salt or pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.