pescatariannut-freeegg-freesoy-freefish-free
Oyster Croquettes
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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
430Calories
3 gProtein
11 gCarbs
47 gFat
Full nutrition (24 nutrients)
Calories430 kcal
Protein3.2 g
Carbohydrates11 g
Total Fat47 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Cholesterol136 mg
Sodium25 mg
Potassium125 mg
Calcium74 mg
Iron0.4 mg
Magnesium9.2 mg
Phosphorus76 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate13 mcg
Water70 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 14. The excerpt below is the record exactly as published.
Oyster Croquettes. One pint small oysters, scalded in their own liquor and thoroughly drained; mix in cream sauce and cool. Cream Sauce. One cup cream scalded, with small blade mace. Remove mace. Two rounded tablespoons flour, 1 scant tablespoon but- ter, cayenne and salt
Cook this with the app: pantry check, scaling, and the assistant.