Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 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 pint of milk to the liquor
- a teaspoonful of salt
- a spoonful of batter
- a cupful of rich milk
- a piece of butter
- 35 roasted oysters
- five well-beaten eggs
- salt
- pepper
Directions
Put the oysters on the fire in a pan, with a little salt and butter; remove them at the first boil, add pepper and a little milk and cream, and serve.
SHELLFISH. 35
ROASTED OYSTERS. Put oysters, in the shell, on the gridiron or hot coals; when cooked, the shell usually opens a little; remove from the fire take off half the shell, put on butter, salt and pepper, and eat while hot.
OYSTER FRITTERS. Scald them in their own liquor, and wipe dry. Add one pint of milk to the liquor, a teaspoonful of salt, and five well-beaten eggs, with flour enough to make a thin batter, and drop the oysters into it. Take up each oyster in a spoonful of batter, and fry in boiling lard, till a light brown. Lay a soft napkin on a flat dish, and serve the fritters on this, that the grease may be absorbed by it, and not soak into them.
ANOTHER OYSTER PIE. Line a deep baking dish with rich puff paste, as for any other pie; fill with crackers or crusts of light bread. Have the top crust much thicker than the under one, and butter the edges so the crust will part easily when done. Put a roll of paste around the edge of the top crust, and bake. Drain the liquor from the oysters, put in a little hot water, salt and pepper, and set over the fire; when it comes to a boil, add a cupful of rich milk or cream; when it boils up once, put in the oysters, and stew five minutes; add a piece of butter, stir, and remove from the fire as soon as it melts. Time your work so that the crust shall be ready just as soon as the oysters are. Lift the top crust, pour in the hot oysters, and serve immediately.