Creamed Oysters
From Domestic science (Clark, Cornell home economics), 1911
Presented as published in 1911. 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
795Calories
70 gProtein
68 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories795 kcal
Protein70 g
Carbohydrates68 g
Fiber1.6 g
Sugars21 g
Total Fat25 g
Saturated Fat8.8 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat6.1 g
Omega-30 g
Cholesterol416 mg
Sodium1498 mg
Potassium2001 mg
Calcium950 mg
Iron48 mg
Magnesium220 mg
Phosphorus1272 mg
Zinc391 mg
Copper28 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A328 mcg
Vitamin E8.6 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B1288 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.5 mg
Niacin (B3)12 mg
Folate125 mcg
Choline649 mg
Caffeine0 mg
Water1084 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 15. The excerpt below is the record exactly as published.
Creamed Oysters. Make a white sauce as for macaroni and season with salt and pepper, cayerme and celery salt. Use 1 c. sauce to 1 pt. oysters. Serve with toast or bread crumbs browned with butter. "When served in patty shells, make sauce thicker. Oyster Soup — Home Recipe. 1 qt. oysters
Cook this with the app: pantry check, scaling, and the assistant.