Supreme of Oysters

Name: Supreme of Oysters
Ingredients: Substitute chicken or veal stock for the milk in creamed oysters; a couple of tablespoonfuls of chopped mushrooms; a tablespoonful or two of lemon juice; a tablespoonful of scraped onion; a tablespoonful of chopped carrot

From Principles of food preparation, 1914

Serve in a casserole, or in individual ramekins, garnished with buttered crumbs and parsley.

Presented as published in 1914. 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

208Calories

8 gProtein

17 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories208 kcal

Protein7.5 g

Carbohydrates17 g

Fiber0.9 g

Sugars1.6 g

Total Fat13 g

Saturated Fat8.2 g

Monounsaturated Fat3 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol44 mg

Sodium2993 mg

Potassium241 mg

Calcium80 mg

Iron3.4 mg

Magnesium22 mg

Phosphorus176 mg

Zinc34 mg

Copper5.3 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A79 mcg

Vitamin E0.1 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B127.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate17 mcg

Choline6 mg

Caffeine0 mg

Water409 g

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 28. The excerpt below is the record exactly as published.

Supreme of Oysters Substitute chicken or veal stock for the milk in creamed oysters, and add just before serving a couple of table- spoonfuls of chopped mushrooms, a chopped, hard-boiled egg, and a tablespoonful or two of lemon juice. In addi- tion to these a tablespoonful of scraped onion

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