Creamed Oysters

Name: Creamed Oysters
Ingredients: 1 dcz. oysters; 1 tablespoon Melrose flour; 1 tablsspoon butter; 1 cup milk or cream; Yolks 2 eggs; Salt; cayenne

From Anson County cook book, 1928

This mixture should be highly seasoned. Recipe by Mrs. R. L. Hamilton.

Presented as published in 1928. 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

1255Calories

45 gProtein

26 gCarbs

118 gFat

Full nutrition (33 nutrients)

Calories1255 kcal

Protein45 g

Carbohydrates26 g

Fiber0 g

Sugars3.7 g

Total Fat118 g

Saturated Fat53 g

Monounsaturated Fat19 g

Polyunsaturated Fat3.2 g

Cholesterol522 mg

Sodium562 mg

Potassium1175 mg

Calcium505 mg

Iron28 mg

Magnesium123 mg

Phosphorus723 mg

Zinc236 mg

Copper17 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E7 mg

Vitamin K12 mcg

Vitamin B60.3 mg

Vitamin B1253 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5.7 mg

Folate42 mcg

Choline390 mg

Caffeine0 mg

Water696 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 3. The excerpt below is the record exactly as published.

CREAMED OYSTERS 1 dcz. oysters 1 tablespoon Melrose flour 1 tablsspoon butter 1 cup milk or cream Yolks 2 eggs Salt, cayenne

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