Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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 tablespoonful of flour
- one pint of oysters
- three tablespoonfuls of butter
- one tablespoonful of worcester- one tablespoonful of vinegar
- one teaspoonful of lemon juice
- one-fourth teaspoonful of salt
- a cupful of butter
- a dash of one pint of oysters
- one pint
- pepper
- salt
- cayenne
- lemon juice
Directions
One-third of a cupful of butter. Juice of half a lemon,
One tablespoonful of flour, Pepper and salt and a dash of
One pint of oysters, cayenne.
( Jream the butter ; add the flour and beat together ; cook the oysters in their own liquor until they boil; skim out the oysters and add enough water to the liquor to make one pint ; add to the butter and flour and cook until it thickens, then add the oysters and season-
TARTAR SAUCE (HOT).
Three tablespoonfuls of butter. One tablespoonful of Worcester- One tablespoonful of vinegar, shire sauce. One teaspoonful of lemon juice. One-fourth teaspoonful of salt.
Brown the butter; heat the vinegar. Worcestershire sauce, lemon juice and salt; add to the browned butter, and serve hot with broiled