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Creamed Oysters

Creamed oysters are oysters cooked in a butter, flour, milk sauce seasoned with salt, pepper, and celery salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and celery match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Creamed Oysters

Ingredients

Directions

Prepare the oysters

  1. Clean the oysters and cook until plump.

  2. Drain and strain the oyster liquor, then add enough milk to make 1½ cups.

Make the cream sauce

  1. Melt the butter in a pan and add the flour.

  2. Gradually pour in the oyster liquid, stirring continuously.

  3. Season with salt, pepper, and celery salt.

Finish and serve

  1. Add the oysters and heat through.

  2. Serve in patty cases.

Recipe from a historical cookbook (Internet Archive).

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.

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.

  1. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oysters
Provide the main flavour and the tender bite of the dish.
Milk
Adds moisture and creaminess, forming the body of the sauce.
Butter
Carries flavour and enriches the sauce.
Flour
Thickens the liquid into a smooth white sauce.

The step that matters

Gradually pour in the oyster liquid, stirring continuously. Flour thickens liquid only when starch granules are dispersed and heated while stirred. Adding liquid all at once, or stopping to stir, can leave lumps that are hard to smooth out.

Swap the celery

How well each one fits the dish's main ingredients (oyster, milk, butter, flour, pepper):

  1. Nutmegfits better
  2. Parsleyfits better
  3. Cinnamonfits better
  4. Celerythe original

Fit is the average pairing score against oyster, milk, butter, flour, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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