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Creamed Oysters

Name: Creamed Oysters
Yield: 4 servings
Ingredients: One pint of milk; One-half tablespoonful of butter; One-half tablespoonful of flour; One-half teaspoonful of salt; One pint of oysters; Clove; Nutmeg

From Twentieth century home cook book, 1905

Serves 4

Presented as published in 1905. 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

140Calories

11 gProtein

10 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories140 kcal

Protein11 g

Carbohydrates9.8 g

Fiber0 g

Sugars6.6 g

Total Fat7.4 g

Saturated Fat2.9 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol68 mg

Sodium444 mg

Potassium378 mg

Calcium224 mg

Iron5.8 mg

Magnesium37 mg

Phosphorus245 mg

Zinc49 mg

Copper3.5 mg

Manganese0.4 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A55 mcg

Vitamin E1.1 mg

Vitamin K1.2 mcg

Vitamin B60.1 mg

Vitamin B1212 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.3 mg

Folate10 mcg

Choline102 mg

Caffeine0 mg

Water218 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 146. The excerpt below is the record exactly as published.

CREAMED OYSTERS (Both). One pint of milk. One-half tablespoonful of butter. One-half table- spoonful of flour. One-half teaspoonful of salt. One pint of oysters. Clove. Nutmeg

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