pescatariannut-freeegg-freesoy-freefish-free
Creamed Oysters on Toast
From The national course in home economics, 1917
Serves 1
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
813Calories
5 gProtein
11 gCarbs
105 gFat
Full nutrition (24 nutrients)
Calories813 kcal
Protein5 g
Carbohydrates11 g
Total Fat105 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol304 mg
Sodium51 mg
Potassium236 mg
Calcium148 mg
Iron0.2 mg
Magnesium15 mg
Phosphorus141 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.2 mcg
Water141 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 67. The excerpt below is the record exactly as published.
CREAMED OYSTERS ON TOAST. Take one dozen select oysters and wash them until perfectly free from pieces of shell, put them in a saucepan, strain the liquor, pour it over, place the pan at the side of the fire and let it simmer gently for a few minutes until the oysters plump up. Remove the oysters with a skimmer and put them on a warm dish in the oven; add to the liquor one teacupful of cream and salt and pepper to taste. Place the pan on the fire; when the liquor boils add two tablespoonfuls of butter into which has been stirred one teaspoonful of flour
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