pescatariannut-freeegg-freesoy-free
Creamed Oysters
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
157Calories
13 gProtein
11 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories157 kcal
Protein13 g
Carbohydrates11 g
Fiber0 g
Sugars6.8 g
Total Fat9.2 g
Saturated Fat3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol82 mg
Sodium174 mg
Potassium420 mg
Calcium239 mg
Iron7 mg
Magnesium42 mg
Phosphorus271 mg
Zinc59 mg
Copper4.3 mg
Manganese0.5 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E1.3 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B1214 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate14 mcg
Choline119 mg
Caffeine0 mg
Water242 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 36. The excerpt below is the record exactly as published.
CREAMED OYSTERS. Milk, 1 pint. Butter, 1 tablespoon. Oysters, 12. Salt and pepper. Flour, 1 tablespoon.
Cook this with the app: pantry check, scaling, and the assistant.