Why it works: Oyster and cream are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,886 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓
Ceeamed Oysteks
Ingredients
Directions
Prepare
Take one quart of oysters and one pint of cream.
Make the creamed oysters
Thicken the sweet milk with a little flour, as if for gravy.
Cook until thickened.
Pour in the oysters with liquor.
Season the mixture with pepper, salt, and butter.
Serve
Prepare a platter with slices of nicely browned toast.
Pour creamed oysters onto toast and serve hot.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Cream | 1 tbsp (15ml) heavy | 51 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Oyster + creamtop 17% of all pairsSmell alikemoderateCooked together2,886 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Oysters
- Provide the main flavor and a tender, briny texture in the dish.
- Cream
- Adds richness and body, forming the base of the sauce.
- Flour (in the method)
- Thickens the liquid into a smooth gravy-like sauce as it cooks.
- Butter (in the method)
- Adds fat for richness and a rounded, savory flavor.
The step that matters
Cook the sauce until thickened before adding the oysters. Flour must be heated long enough to swell and thicken the liquid, otherwise the sauce stays thin or tastes raw. Oysters cook quickly and turn firm and rubbery if held in hot liquid too long, so they should go in only after the sauce is ready.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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