pescatariannut-freeegg-freesoy-free
Oyster Kromeskies
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Presented as published in 1907. 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
406Calories
20 gProtein
22 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories406 kcal
Protein20 g
Carbohydrates22 g
Fiber0 g
Sugars1.9 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol213 mg
Sodium269 mg
Potassium549 mg
Calcium218 mg
Iron15 mg
Magnesium62 mg
Phosphorus343 mg
Zinc118 mg
Copper8.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A39 mcg
Vitamin E2.6 mg
Vitamin K4.4 mcg
Vitamin B60.1 mg
Vitamin B1226 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate44 mcg
Choline195 mg
Caffeine0 mg
Water307 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 13. The excerpt below is the record exactly as published.
Oyster Kromeskies. Take I dozen oysters, place in a saucepan with the liquor, bring to boil, then strain the oysters, cut into pieces. Prepare a panada of ioz. Butter. ioz. Flour. 1 gill Cream. Liquor of Oysters. Pepper and Salt. Teaspoonful of Lemon Juice.
Cook this with the app: pantry check, scaling, and the assistant.