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Creamed Oysters on Toast
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
735Calories
18 gProtein
46 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories735 kcal
Protein18 g
Carbohydrates46 g
Fiber1.5 g
Sugars15 g
Total Fat53 g
Saturated Fat13 g
Monounsaturated Fat23 g
Polyunsaturated Fat15 g
Cholesterol43 mg
Sodium1446 mg
Potassium679 mg
Calcium499 mg
Iron5.5 mg
Magnesium75 mg
Phosphorus425 mg
Zinc21 mg
Copper1.5 mg
Manganese0.6 mg
Vitamin D4.5 mcg
Vitamin C3.1 mg
Vitamin A494 mcg
Vitamin E1.9 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B125.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.8 mg
Folate45 mcg
Choline87 mg
Caffeine0 mg
Water304 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 33. The excerpt below is the record exactly as published.
CREAMED OYSTERS ON TOAST. 1 pt. oysters iy2 C. white sauce % t. celery salt
Cook this with the app: pantry check, scaling, and the assistant.