pescatariannut-freeegg-freesoy-free
Creamed Oysters
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
For patty shells or vol-au-vent, make the cream sauce thicker.
Presented as published in 1884. 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
151Calories
15 gProtein
11 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories151 kcal
Protein15 g
Carbohydrates11 g
Fiber0.2 g
Sugars2.1 g
Total Fat4.6 g
Saturated Fat1.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.5 g
Cholesterol99 mg
Sodium256 mg
Potassium398 mg
Calcium156 mg
Iron12 mg
Magnesium47 mg
Phosphorus249 mg
Zinc98 mg
Copper7.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E2.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate26 mcg
Choline163 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 108. The excerpt below is the record exactly as published.
Creamed Oysters. — Make one cup of thick cream sauce (see page 190), and season with salt^ pepper^ cayenne^ and celery salt. Wash and pick over one pint of oysters^ and parboil until plump. Skim carefully ; drain and add them to the sauce. Serve on toast
Cook this with the app: pantry check, scaling, and the assistant.