Oysters and Cream
From Wholesome cookery, 1887
Presented as published in 1887. 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
1320Calories
105 gProtein
53 gCarbs
96 gFat
Full nutrition (33 nutrients)
Calories1320 kcal
Protein105 g
Carbohydrates53 g
Fiber0 g
Sugars11 g
Total Fat96 g
Saturated Fat32 g
Monounsaturated Fat13 g
Polyunsaturated Fat9.5 g
Cholesterol907 mg
Sodium1557 mg
Potassium2927 mg
Calcium1138 mg
Iron83 mg
Magnesium331 mg
Phosphorus1818 mg
Zinc708 mg
Copper51 mg
Manganese5.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E15 mg
Vitamin K21 mcg
Vitamin B60.6 mg
Vitamin B12158 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)17 mg
Folate126 mcg
Choline1170 mg
Caffeine0 mg
Water1675 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 66. The excerpt below is the record exactly as published.
Oysters and Cream. Have 12 pipkins with handles (they are made in red or brown earthenware) ; boil up 1 gill of cream, thicken it with 1 dessert-spoonful of flour; have 1 ounce of butter divided into small pieces, 1 ounce of raspings, 36 oysters
Cook this with the app: pantry check, scaling, and the assistant.