Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
236
Calories
18g
Protein
11g
Fat
18g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Oyster | 6 medium (84g) | 81 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half pints of milk
- one-half teaspoonful of salt
- two dozen good-sized oysters
- salt
- white pepper
- pepper
Directions
1
Two dozen good-sized oysters, one and one-half pints of milk, a walnut of butter, one-half teaspoonful of salt and dash of white pepper. Boil the milk in the chafing dish. Add the
2
98 THE ARIZONA COOK BOOK
3
oysters, butter, salt and pepper. Allow it to just come to a boil, then serve. Above is sufficient for four.
Recipe sourced from
internet_archive