Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | not in our table | 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 quart of oysters in their own liquor until they boil
- one tablespoonful of butter
- one cup to the oyster liquid
- one pint of cream
- one-half saltspoonful of white pepper
- one-half cup of cold cream
- one tablespoonful of flour
- one level teaspoonful of salt
- four eggs
- salt
- white pepper
- cayenne
- pepper
- nutmeg
Directions
Cook one quart of oysters in their own liquor until they boil; when they begin to boil, strain; cook together one tablespoonful of butter and one tablespoonful of flour; add one cup to the oyster liquid and stir until a smooth sauce is formed ; add one pint of cream, one level teaspoonful of salt, one-half saltspoonful of white pepper, dash of cayenne pepper and a slight grating of nutmeg; beat the yolks of four eggs: add one-half cup of cold cream; add the oysters to the cooking mixture and then the beaten yolks of the eggs; cook two or three minutes, stirring all the time; serve im- mediately with puff paste cakes or crackers. If liked, a tablespoonful of lemon juice may be added just as the oysters arc taken from the fire.