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Gravy for Oysters

Name: Gravy for Oysters
Yield: 2 servings
Ingredients: one dessertspoon butter; 1 heaping teaspoon flour; a dash of grated onion; the parsley finely chopped; a little hot water; then add the cream

From Kentucky receipt book, 1903

Serves 2

Presented as published in 1903. 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

51Calories

1 gProtein

2 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories51 kcal

Protein0.5 g

Carbohydrates2.3 g

Fiber0.2 g

Sugars0.3 g

Total Fat6.3 g

Saturated Fat2.6 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0 g

Cholesterol18 mg

Sodium4.6 mg

Potassium36 mg

Calcium13 mg

Iron0.2 mg

Magnesium3 mg

Phosphorus12 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C3.1 mg

Vitamin A8 mcg

Vitamin E0 mg

Vitamin K31 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate6.4 mcg

Choline0.7 mg

Caffeine0 mg

Water29 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 28. The excerpt below is the record exactly as published.

Gravy for Oysters. Take one dessertspoon butter, a dash of grated onion, 1 heap- ing teaspoon flour, the parsley finely chopped and a little hot water. Mix well, then add the cream

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