pescatariannut-freeegg-freesoy-free
Oyster en Cream
From Scientific cooking with scientific methods, 1911
Serves 2
You can add a half cup of sliced mushrooms if desired.
Presented as published in 1911. 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
393Calories
18 gProtein
18 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories393 kcal
Protein18 g
Carbohydrates18 g
Fiber0 g
Sugars4.5 g
Total Fat38 g
Saturated Fat14 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol198 mg
Sodium248 mg
Potassium548 mg
Calcium260 mg
Iron12 mg
Magnesium58 mg
Phosphorus346 mg
Zinc98 mg
Copper7.1 mg
Manganese0.8 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E2.1 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate30 mcg
Choline172 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 35. The excerpt below is the record exactly as published.
Oyster en Cream. 1 pint oysters. 2 tablespoons flour. 2 tablespoons butter. l\-2 cups milk. 1/2 cup cream. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.