pescatariannut-freesoy-free

Creamed Oysters and Celery in Fontage Cups

Name: Creamed Oysters and Celery in Fontage Cups
Yield: 2 servings
Ingredients: 1 pint oysters; 2 eggs; 2 tablespoons butter; 1/2 cup cream; 1 tablespoon lemon juice; salt; pepper; 2 tablespoons flour; 2 tablespoons wine; 1 cup chopped celery

From Lowney's cook book, 1907

Serves 2

Presented as published in 1907. 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

420Calories

18 gProtein

28 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories420 kcal

Protein18 g

Carbohydrates28 g

Fiber3.2 g

Sugars1.9 g

Total Fat37 g

Saturated Fat13 g

Monounsaturated Fat5 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol191 mg

Sodium5187 mg

Potassium944 mg

Calcium298 mg

Iron13 mg

Magnesium86 mg

Phosphorus333 mg

Zinc98 mg

Copper7.3 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C3 mg

Vitamin A36 mcg

Vitamin E2.2 mg

Vitamin K24 mcg

Vitamin B60.2 mg

Vitamin B1222 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3 mg

Folate34 mcg

Choline164 mg

Caffeine0 mg

Water386 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 52. The excerpt below is the record exactly as published.

Creamed Oysters and Celery in Fontage Cups 1 pint oysters 2 eggs 2 tablespoons butter \ cup cream 1 tablespoon lemon juice salt and pepper 2 tablespoons flour 2 tablespoons wine 1 cup chopped celery

Cook this with the app: pantry check, scaling, and the assistant.