pescatariannut-freeegg-freesoy-free
Creamed Oysters in Peppers
From The Twin-city housewife, 1920
Serves 3
Presented as published in 1920. 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
455Calories
21 gProtein
16 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories455 kcal
Protein21 g
Carbohydrates16 g
Fiber0.2 g
Sugars2.1 g
Total Fat37 g
Saturated Fat18 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol223 mg
Sodium1119 mg
Potassium622 mg
Calcium248 mg
Iron16 mg
Magnesium69 mg
Phosphorus376 mg
Zinc130 mg
Copper9.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A44 mcg
Vitamin E2.8 mg
Vitamin K6.4 mcg
Vitamin B60.1 mg
Vitamin B1229 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.4 mg
Folate31 mcg
Choline215 mg
Caffeine0 mg
Water349 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 18. The excerpt below is the record exactly as published.
Creamed Oysters in Peppers Heat a quart of oysters to the boiling joint. Drain and make a sauce with the oyster liquid, a little cream, flour, butter, salt and pep- per. Add the oysters. Cut around the stems of red or green pepers
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