pescatariannut-freeegg-freesoy-free
Creamed Oysters (Hultres a la Creme)
From The Swedish, French, American cook book, 1918
Serves 3
Serve for luncheon or supper.
Presented as published in 1918. 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
505Calories
24 gProtein
20 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories505 kcal
Protein24 g
Carbohydrates20 g
Fiber0 g
Sugars6.1 g
Total Fat40 g
Saturated Fat19 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol233 mg
Sodium329 mg
Potassium727 mg
Calcium345 mg
Iron16 mg
Magnesium76 mg
Phosphorus454 mg
Zinc131 mg
Copper9.5 mg
Manganese1 mg
Vitamin D0.8 mcg
Vitamin C2 mg
Vitamin A69 mcg
Vitamin E2.9 mg
Vitamin K5.2 mcg
Vitamin B60.2 mg
Vitamin B1229 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.5 mg
Folate33 mcg
Choline230 mg
Caffeine0 mg
Water417 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 186. The excerpt below is the record exactly as published.
Creamed Oysters ( Hultres a la Creme,) a la Bercy Take a quart of oysters; put on stove, with pepper and salt, until it comes to a boil. Put a large tablespoon butter in a saucepan, with two tablespoons flour, one cup of the oyster juice, and one cup of milk; stir to a smooth thick rich sauce; add the oysters; flavor with some lemon juice and then some rich cream
Cook this with the app: pantry check, scaling, and the assistant.