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Creamed Oysters (No. 2)
From The Blue grass cook book, 1904
Serves 1
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
532Calories
20 gProtein
11 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein20 g
Carbohydrates11 g
Fiber0.3 g
Sugars2.8 g
Total Fat56 g
Saturated Fat9.2 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol97 mg
Sodium54 mg
Potassium226 mg
Calcium64 mg
Iron2.4 mg
Magnesium18 mg
Phosphorus84 mg
Zinc20 mg
Copper1.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A6.5 mcg
Vitamin E6.2 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B124.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.6 mg
Folate24 mcg
Choline38 mg
Caffeine0 mg
Water217 g
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. 2) Mrs. Charles Berryman 1 tablespoon of butter in chafing-dish, 1 can of oysters or 1 dozen fresh oysters. Drop in the hot butter and let cook till edges curl. Season with Salt and pepper, Juice of 1 lemon, Yolks of 2 eggs beaten up with 9, tablespoons of cream
Cook this with the app: pantry check, scaling, and the assistant.