pescatariangluten-freenut-freesoy-free
Creamed Oysters
From The Blue grass cook book, 1904
Serves 2
Presented as published in 1904. 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
481Calories
27 gProtein
17 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein27 g
Carbohydrates17 g
Fiber1.7 g
Sugars3.5 g
Total Fat39 g
Saturated Fat17 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol400 mg
Sodium1543 mg
Potassium726 mg
Calcium280 mg
Iron16 mg
Magnesium75 mg
Phosphorus463 mg
Zinc129 mg
Copper9.4 mg
Manganese1.1 mg
Vitamin D1 mcg
Vitamin C27 mg
Vitamin A123 mcg
Vitamin E3.4 mg
Vitamin K6.9 mcg
Vitamin B60.2 mg
Vitamin B1229 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.1 mg
Folate52 mcg
Choline361 mg
Caffeine0 mg
Water411 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 20. The excerpt below is the record exactly as published.
CREAMED OYSTERS (No. 2) Mrs. Charles Berryman 1 tablespoon of butter in chafing-dish, 1 can of oysters or 1 dozen fresh oysters. Drop in the hot butter and let cook till edges curl. Season with Salt and pepper, Juice of 1 lemon, Yolks of 2 eggs beaten up with 9, tablespoons of crea
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