Creamed Oysters for Short Cake

Name: Creamed Oysters for Short Cake
Ingredients: 1 quart oysters; 1 pint milk; 2 tablespoons flour; 2 tablespoons butter; salt; pepper

From The Raleigh cook book, 1907

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

856Calories

74 gProtein

62 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories856 kcal

Protein74 g

Carbohydrates62 g

Fiber0 g

Sugars30 g

Total Fat55 g

Saturated Fat14 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol518 mg

Sodium1031 mg

Potassium2305 mg

Calcium1191 mg

Iron47 mg

Magnesium241 mg

Phosphorus1476 mg

Zinc392 mg

Copper28 mg

Manganese3.1 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A285 mcg

Vitamin E8.7 mg

Vitamin K9.9 mcg

Vitamin B60.6 mg

Vitamin B1289 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.6 mg

Niacin (B3)11 mg

Folate95 mcg

Choline732 mg

Caffeine0 mg

Water1318 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 3. The excerpt below is the record exactly as published.

Creamed Oysters for Short Cake.—1 quart oysters; 1 pint milk; 2 tablespoons flour; 2 tablespoons butter; salt and pepper

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