pescatariannut-freeegg-freesoy-free
Oysters A La Creme
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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
572Calories
18 gProtein
19 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories572 kcal
Protein18 g
Carbohydrates19 g
Fiber0.4 g
Sugars2.5 g
Total Fat47 g
Saturated Fat25 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1.6 g
Cholesterol220 mg
Sodium315 mg
Potassium520 mg
Calcium236 mg
Iron12 mg
Magnesium56 mg
Phosphorus323 mg
Zinc98 mg
Copper7.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E2.1 mg
Vitamin K5.8 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate33 mcg
Choline164 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 53. The excerpt below is the record exactly as published.
OYSTERS A LA CREME. Wash the oysters from the Hquor ; place them in a saucepan ; season with salt, pepper, very little butter; when the edges of the oysters are curled, dust with little flour. Have ready some hot cream (not boiled), about one pint of thick cream is sufficient for quart of oysters. When oysters are done, add to them the cream, and pour over slices of toasted bread
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