Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
844
Calories
31g
Protein
29g
Fat
114g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- 1 quart of oysters
- 1 cup of heated cream
- 3 cups of milk
- 2 tablespoonfuls of flour
- 2 tablespoonfuls of butter
- salt
- pepper
Directions
1
1 quart of oysters ; 1 cup of heated cream ;
2
3 cups of milk; 2 tablespoonfuls of flour;
3
2 tablespoonfuls of butter.
4
Heat the oysters in their own liquor until they curl; chop in small pieces. Melt the butter in a saucepan, add the flour and stir until quite smooth. Season with salt and pepper, and add the milk. Continue stirring until it becomes a thick sauce. Turn in the chopped oysters and, when ready to serve, add the heated cream.
By Colville, Jessie Henderson. [from old catalog] ·
Recipe sourced from
internet_archive