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Oyster Stew (Milk or Cream)
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
253Calories
28 gProtein
13 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories253 kcal
Protein28 g
Carbohydrates13 g
Fiber0 g
Sugars3.1 g
Total Fat11 g
Saturated Fat2.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.6 g
Cholesterol206 mg
Sodium424 mg
Potassium775 mg
Calcium295 mg
Iron23 mg
Magnesium90 mg
Phosphorus482 mg
Zinc195 mg
Copper14 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E4.2 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B1243 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.6 mg
Folate35 mcg
Choline322 mg
Caffeine0 mg
Water501 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 68. The excerpt below is the record exactly as published.
OYSTER STEW. (Milk or Cream.) Drain the liquor from two quarts of oysters; mix with the liquor a small teacupful of hot water, add a little salt and pepper and set it over the fire in a saucepan. Let it boil up, then skim; wash the oysters, put them in the hot liquor, let them come to a boil, and when they "ruffle" add one tablespoonful of butter. The instant it is melted and well-stirred in, put in a pint of boiling milk
Cook this with the app: pantry check, scaling, and the assistant.