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 ↓
Oysteks a LA Ckeme
Ingredients
Directions
Cook the oysters
Put the oysters in a double kettle and cook until the milk juice begins to flow out.
Drain the oysters in a colander.
Make the cream sauce
Put the cream in the same kettle.
When it comes to a boil, thicken with flour wet with milk as thick as corn starch ready to mould.
Then put the thickened cream into the oysters and cook for five minutes.
Serve
Serve hot on toast.
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 tender texture of the dish.
- Cream
- Adds richness and body to the sauce that coats the oysters.
- Flour (in the method)
- Thickens the cream as its starch swells when heated.
The step that matters
Thickening the cream with flour. Add the flour, mixed smooth with milk, only once the cream boils. Starch granules swell and thicken when heated, but dry or poorly mixed flour clumps into lumps that will not smooth out.
“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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