pescatariannut-freeegg-freesoy-free
Oysters Newburg
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
154Calories
15 gProtein
12 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories154 kcal
Protein15 g
Carbohydrates12 g
Fiber1.7 g
Sugars2.2 g
Total Fat8.1 g
Saturated Fat1.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Cholesterol107 mg
Sodium2638 mg
Potassium516 mg
Calcium158 mg
Iron12 mg
Magnesium55 mg
Phosphorus262 mg
Zinc98 mg
Copper7.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A162 mcg
Vitamin E4 mg
Vitamin K7.5 mcg
Vitamin B60.2 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate27 mcg
Choline164 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 31. The excerpt below is the record exactly as published.
Oysters Newburg. One quart of oysters, 1 pint of rich milk, 1 tablespoon butter, 1 tablespoon flour, cayenne pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.