pescatariannut-freeegg-freesoy-free
Creamed Oysters
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Salmon or lobster may be prepared similarly.
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
215Calories
2 gProtein
5 gCarbs
26 gFat
Full nutrition (24 nutrients)
Calories215 kcal
Protein1.6 g
Carbohydrates5.3 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Cholesterol76 mg
Sodium13 mg
Potassium63 mg
Calcium38 mg
Iron0.2 mg
Magnesium4.6 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.3 mcg
Water36 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 135. The excerpt below is the record exactly as published.
CREAMED OYSTERS. Mrs. W. J. Sanborn. Make a cream sauce, melting together two table- spoons each of flour and butter, adding a cup of cream and oyster liquor; season with pepper and salt, and a little lemon juice; heat the oysters in this until the edges curl and serve on soft biscuit or patty shells. If the butter is allowed to brown at first, the taste is improved. Salmon or lobster may be prepared in the same way. CREAMED CHICKEN WITH OYSTERS. Mrs. J. W. Sipher. Make a cream sauce in the usual way, using a table- spoon each of butter and flour and adding a cup of cream. When hot stir in a cup of minced chicken and a cup of oysters. Salt and cayenne pepper. Cook together and serve with hot biscuit. CURRIED OYSTERS. Miss Anna R. Glenn. One pint oysters to four persons. Heat in their own liquor and drain. Take one-half teasponn minced onion, fry for ten minutes in one ounce of butter. Stir 282 CHAFFING DISH into this one-half teaspoon curry powder and a level tablespoon of flour; stir till smooth, then add a gill of the oyster liquor and one gill of cream, and then the oysters. UNIVERSITY GRILLS. Mrs. Bess Blackburn Grier. Drain off all the liquor from a pint of oysters and put them in a hot chafing dish! As the liquor flows from the oysters, dip it out with a spoon and keep them as dry as possible until they are, plump. Sprinkle with salt and pepper and add two tablespoons of but- t
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