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Creamed Oysters (No. 1)

Name: Creamed Oysters (No. 1)
Yield: 5 servings
Ingredients: Boil 1 quart of cream; thicken with f dozen crackers; 1 dessertspoon of butter; salt and pepper to taste; pour in 1 quart of select oysters

From The Blue grass cook book, 1904

Serves 5

Presented as published in 1904. 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

661Calories

4 gProtein

9 gCarbs

68 gFat

Full nutrition (33 nutrients)

Calories661 kcal

Protein4.1 g

Carbohydrates9.3 g

Fiber0.1 g

Sugars0.1 g

Total Fat68 g

Saturated Fat38 g

Monounsaturated Fat14 g

Polyunsaturated Fat0.3 g

Cholesterol195 mg

Sodium46 mg

Potassium195 mg

Calcium119 mg

Iron0.1 mg

Magnesium12 mg

Phosphorus115 mg

Zinc0.4 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K4.7 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate3.2 mcg

Choline0.5 mg

Caffeine0 mg

Water109 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 20. The excerpt below is the record exactly as published.

CREAMED OYSTERS (No. 1) E. D. P. Boil 1 quart of cream and thicken with f dozen crackers. Season with 1 dessertspoon of butter, salt and pepper to taste. When boiling pour in 1 quart of select oysters

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