pescatariannut-freesoy-free

Oyster Newburg

Name: Oyster Newburg
Yield: 1 servings
Ingredients: 1 pt. oysters; y8 tsp. paprika; y2 cup cream; 2 tbl. entire wheat flour; 1 tsp. onion juice; 1 tsp. lemon juice; 2 tbl. butter; Yolk 1 egg; y2 tsp. salt

From The Worcester domestic science school's one year course laboratory cook book, 1914

Serves 1

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

787Calories

39 gProtein

31 gCarbs

77 gFat

Full nutrition (34 nutrients)

Calories787 kcal

Protein39 g

Carbohydrates31 g

Fiber0.2 g

Sugars3.6 g

Total Fat77 g

Saturated Fat28 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.6 g

Omega-30 g

Cholesterol568 mg

Sodium1687 mg

Potassium1002 mg

Calcium402 mg

Iron25 mg

Magnesium108 mg

Phosphorus672 mg

Zinc196 mg

Copper14 mg

Manganese1.6 mg

Vitamin D1 mcg

Vitamin C2.4 mg

Vitamin A151 mcg

Vitamin E4.8 mg

Vitamin K8.2 mcg

Vitamin B60.3 mg

Vitamin B1244 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)5.8 mg

Folate85 mcg

Choline470 mg

Caffeine0 mg

Water563 g

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 80. The excerpt below is the record exactly as published.

OYSTER NEWBURG. 1 pt. oysters y8 tsp. paprika y2 cup cream 2 tbl. entire wheat flour 1 tsp. onion juice 1 tsp. lemon juice 2 tbl. butter Yolk of 1 egg y2 tsp. salt

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