Curry of Oysters

Name: Curry of Oysters
Ingredients: Use the same ingredients as for creamed oysters; one-half teaspoonful of curry powder

From Principles of food preparation, 1914

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

256Calories

28 gProtein

14 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories256 kcal

Protein28 g

Carbohydrates14 g

Fiber0.5 g

Sugars3.1 g

Total Fat8.6 g

Saturated Fat2.4 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol198 mg

Sodium422 mg

Potassium785 mg

Calcium298 mg

Iron23 mg

Magnesium92 mg

Phosphorus485 mg

Zinc195 mg

Copper14 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A64 mcg

Vitamin E4.5 mg

Vitamin K6 mcg

Vitamin B60.2 mg

Vitamin B1243 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.6 mg

Folate35 mcg

Choline323 mg

Caffeine0 mg

Water442 g

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 28. The excerpt below is the record exactly as published.

Curry of Oysters Add to the amount of flour used in making the creamed oysters one-half teaspoonful of curry powder

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