pescatariannut-freeegg-freesoy-free
Creamed Oysters— No. 2
From The national course in home economics, 1917
Serves 3
Presented as published in 1917. 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
98Calories
10 gProtein
7 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories98 kcal
Protein9.9 g
Carbohydrates6.9 g
Fiber0.1 g
Sugars1 g
Total Fat4.9 g
Saturated Fat0.8 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.9 g
Cholesterol71 mg
Sodium142 mg
Potassium276 mg
Calcium116 mg
Iron8.2 mg
Magnesium35 mg
Phosphorus169 mg
Zinc65 mg
Copper4.7 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A22 mcg
Vitamin E1.4 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B1214 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate16 mcg
Choline108 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 68. The excerpt below is the record exactly as published.
CREAMED OYSTERS— No. 2. Beard one pint fresh oysters, boil them in their own liquor until plump, drain, and pour over them this sauce: To one-half tablespoon of butter, melted, add one large tablespoon flour; cook a few minutes, then stir in slowly one cup of hot cream or milk; season with pepper, salt and one-half teaspoon celery salt
Cook this with the app: pantry check, scaling, and the assistant.