pescatariannut-freeegg-freesoy-free
Creamed Oysters
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Presented as published in 1880. 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
580Calories
18 gProtein
19 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories580 kcal
Protein18 g
Carbohydrates19 g
Fiber1.9 g
Sugars3.1 g
Total Fat48 g
Saturated Fat26 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat1.6 g
Cholesterol220 mg
Sodium241 mg
Potassium587 mg
Calcium243 mg
Iron12 mg
Magnesium66 mg
Phosphorus327 mg
Zinc98 mg
Copper7.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A35 mcg
Vitamin E2.1 mg
Vitamin K5.4 mcg
Vitamin B60.2 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate32 mcg
Choline163 mg
Caffeine0 mg
Water323 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 50. The excerpt below is the record exactly as published.
Creamed Oysters. A pint of cream, one quart of oysters, a small piece of on- ion, a very small piece of mace, a table-spoonful of flour, and FISH. 121 salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.