Creamed Oysters
From The paper-bag cookery manual, 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
312Calories
13 gProtein
8 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories312 kcal
Protein13 g
Carbohydrates8.5 g
Fiber1.8 g
Sugars3.7 g
Total Fat26 g
Saturated Fat14 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol246 mg
Sodium92 mg
Potassium698 mg
Calcium69 mg
Iron1.8 mg
Magnesium26 mg
Phosphorus287 mg
Zinc1.7 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C3.8 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)6.6 mg
Folate54 mcg
Choline178 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 18. The excerpt below is the record exactly as published.
Creamed Oysters. Remove the beards from a dozen large oysters; stir the liquor into a basin con- taining a yolk of egg and a dessert-spoonful of cornflour, to this add a little lemon juice and half a gill of cream or milk, season with salt, pepper, and nutmeg; cut each oyster in two and put them with six sliced mushrooms
Cook this with the app: pantry check, scaling, and the assistant.