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Creamed Oysters
From Boston Cooking-School cook book, 1896
Serves 2
Oyster liquor may replace an equal amount of milk in making sauce.
Presented as published in 1896. 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
493Calories
22 gProtein
30 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories493 kcal
Protein22 g
Carbohydrates30 g
Fiber1.1 g
Sugars9 g
Total Fat31 g
Saturated Fat7.7 g
Monounsaturated Fat12 g
Polyunsaturated Fat8.8 g
Cholesterol110 mg
Sodium917 mg
Potassium729 mg
Calcium434 mg
Iron14 mg
Magnesium91 mg
Phosphorus445 mg
Zinc99 mg
Copper7.2 mg
Manganese1.2 mg
Vitamin D2.3 mcg
Vitamin C2.1 mg
Vitamin A276 mcg
Vitamin E2.9 mg
Vitamin K4.7 mcg
Vitamin B60.2 mg
Vitamin B1222 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.5 mg
Folate38 mcg
Choline189 mg
Caffeine0 mg
Water351 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 104. The excerpt below is the record exactly as published.
CREAMED OYSTERS 1 pint oysters 14% cups White Sauce (p. 191) 1% teaspoon celery salt
Cook this with the app: pantry check, scaling, and the assistant.