pescatariangluten-freenut-freeegg-freesoy-free
Oyster Creams
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
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
631Calories
15 gProtein
119 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories631 kcal
Protein15 g
Carbohydrates119 g
Fiber2 g
Sugars79 g
Total Fat10 g
Saturated Fat4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.4 g
Cholesterol112 mg
Sodium356 mg
Potassium539 mg
Calcium197 mg
Iron13 mg
Magnesium53 mg
Phosphorus280 mg
Zinc98 mg
Copper7.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A34 mcg
Vitamin E2.5 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.4 mg
Folate39 mcg
Choline179 mg
Caffeine0 mg
Water294 g
Estimated from matched ingredients across 2 servings.
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.
OYSTER CREAMS. % pint liquid aspic jelly 1 jar cream 1 pint oysters red peppers olives
Cook this with the app: pantry check, scaling, and the assistant.