Oysters a la Creme

Name: Oysters a la Creme
Ingredients: Twenty-five oysters; two tablespoonfuls butter; one-half pint cream; salt; pepper; a pinch of mace or nutmeg; two bay leaves; two tablespoonfuls of cracker crumbs

From Some simple Sunday suppers, 1895

Presented as published in 1895. 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

1499Calories

78 gProtein

55 gCarbs

127 gFat

Full nutrition (33 nutrients)

Calories1499 kcal

Protein78 g

Carbohydrates55 g

Fiber0.6 g

Sugars7.8 g

Total Fat127 g

Saturated Fat54 g

Monounsaturated Fat20 g

Polyunsaturated Fat6.7 g

Cholesterol804 mg

Sodium1116 mg

Potassium2204 mg

Calcium896 mg

Iron59 mg

Magnesium244 mg

Phosphorus1367 mg

Zinc492 mg

Copper36 mg

Manganese3.9 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A166 mcg

Vitamin E11 mg

Vitamin K18 mcg

Vitamin B60.5 mg

Vitamin B12109 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)13 mg

Folate109 mcg

Choline815 mg

Caffeine0 mg

Water1254 g

As published

This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 13. The excerpt below is the record exactly as published.

Oysters a la Creme.— Twenty -five oys- ters; two tablespoonfuls butter; one-half pint cream ; salt and pepper; a pinch of mace or nutmeg; two bay leaves ; two tablespoonfuls of cracker crumbs

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