Oysters with Cream

Name: Oysters with Cream
Ingredients: a pint of cream; a small piece of onion; a little mace; one quart of oysters; a tablespoonful of flour; mixed with a little milk or cream

From The Cook Book, by "Oscar" of the Waldorf, 1896

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

2201Calories

69 gProtein

65 gCarbs

184 gFat

Full nutrition (33 nutrients)

Calories2201 kcal

Protein69 g

Carbohydrates65 g

Fiber2.6 g

Sugars13 g

Total Fat184 g

Saturated Fat100 g

Monounsaturated Fat37 g

Polyunsaturated Fat5.3 g

Cholesterol879 mg

Sodium946 mg

Potassium2231 mg

Calcium908 mg

Iron46 mg

Magnesium224 mg

Phosphorus1281 mg

Zinc391 mg

Copper28 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A129 mcg

Vitamin E8.5 mg

Vitamin K22 mcg

Vitamin B60.6 mg

Vitamin B1287 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1 mg

Niacin (B3)10 mg

Folate110 mcg

Choline654 mg

Caffeine0 mg

Water1289 g

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 53. The excerpt below is the record exactly as published.

Oysters with Cream. Put a pint of cream in a saucepan with a small piece of onion and a little once tied up in a muslin bag. Boil and stir in a tablespoonful of flour mixed with a little milk or cream. Put one quart of oysters

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