pescatariannut-freeegg-freesoy-free
Oysters a la Creme
From The new home cook book, 1896
Serves 3
Presented as published in 1896. 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
704Calories
22 gProtein
15 gCarbs
61 gFat
Full nutrition (33 nutrients)
Calories704 kcal
Protein22 g
Carbohydrates15 g
Fiber0 g
Sugars2.1 g
Total Fat61 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.7 g
Cholesterol293 mg
Sodium313 mg
Potassium667 mg
Calcium291 mg
Iron15 mg
Magnesium69 mg
Phosphorus410 mg
Zinc130 mg
Copper9.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A43 mcg
Vitamin E2.8 mg
Vitamin K7.1 mcg
Vitamin B60.2 mg
Vitamin B1229 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate23 mcg
Choline215 mg
Caffeine0 mg
Water385 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new home cook book (1896), page 34. The excerpt below is the record exactly as published.
OYSTEKS A LA CREME. Mrs. J. B. Lyon, Detroit. One quart of oysters, one pint of cream ; put the oysters in a double kettle, cook until the milk juice begins to flow out ; drain the oysters in a colander ; put the cream on the same way ; when it comes to a boil, thicken with flour wet with milk as thick as corn starch ready to mould ; then put in the oysters and cook five minutes
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