Oysters with Cream

Name: Oysters with Cream
Ingredients: a tin of oysters; 2 units of milk; 1 unit of cream; the squeeze of a lemon; season with salt; nutmeg; cayenne

From The complete Indian housekeeper & cook, 1898

Presented as published in 1898. 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

55Calories

4 gProtein

11 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories55 kcal

Protein4 g

Carbohydrates11 g

Fiber2.8 g

Sugars2.8 g

Total Fat1.2 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Cholesterol20 mg

Sodium45 mg

Potassium216 mg

Calcium56 mg

Iron2.9 mg

Magnesium17 mg

Phosphorus65 mg

Zinc20 mg

Copper1.5 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A7.5 mcg

Vitamin E0.6 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B124.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate15 mcg

Choline38 mg

Caffeine0 mg

Water134 g

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 169. The excerpt below is the record exactly as published.

a tin of oysters, add 2 units of milk; thicken with sufficient white roux to make it the consistence of cream. Add 1 unit of ci’eam, season with salt, nutmeg, cayenne, and the squeeze of a lemon

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