pescatariannut-freeegg-freesoy-free
Creamed Oysters
From The Portland Woman's Exchange Cook Book, 1913
Serves 10
Serves 10 people.
Presented as published in 1913. 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
257Calories
8 gProtein
14 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories257 kcal
Protein8 g
Carbohydrates14 g
Fiber0 g
Sugars0.6 g
Total Fat19 g
Saturated Fat10 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.5 g
Cholesterol88 mg
Sodium94 mg
Potassium218 mg
Calcium90 mg
Iron5.3 mg
Magnesium24 mg
Phosphorus137 mg
Zinc39 mg
Copper2.9 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A13 mcg
Vitamin E0.8 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B128.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate27 mcg
Choline65 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 14. The excerpt below is the record exactly as published.
Creamed Oysters. 1 quart oysters. 1 pint cream. Yl onion. 1 coffee cup flour (small) . Tabasco, catsup, Worcestershire sauce. Butter, salt, red pepper and sherry
Cook this with the app: pantry check, scaling, and the assistant.