pescatariannut-freeegg-freesoy-free
Creamed Oysters
From Superior cook book, 1905
Serves 3
Presented as published in 1905. 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
629Calories
13 gProtein
12 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories629 kcal
Protein13 g
Carbohydrates12 g
Fiber0 g
Sugars1 g
Total Fat58 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.9 g
Cholesterol227 mg
Sodium173 mg
Potassium413 mg
Calcium194 mg
Iron7.8 mg
Magnesium40 mg
Phosphorus252 mg
Zinc65 mg
Copper4.7 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A21 mcg
Vitamin E1.4 mg
Vitamin K5.4 mcg
Vitamin B60.1 mg
Vitamin B1214 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate16 mcg
Choline107 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 8. The excerpt below is the record exactly as published.
Creamed Oysters. One pint of cream come to a boil, mix a heaping tablespoon of flour with a little milk until smooth. 1 pint oysters
Cook this with the app: pantry check, scaling, and the assistant.