Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 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 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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 pint of oysters
- 2 cup of oyster juice
- 4 tablespoonfuls of flour
- 4 teaspoonful of salt
- 1 tablespoonful of butter
- 2 eggs
- salt
- cayenne
- pepper
Directions
1 pint of oysters ; % pint of cream ;
^2 cup of oyster juice; Yolks of 2 eggs; \}4 tablespoonfuls of flour; }4 teaspoonful of salt; 1 tablespoonful of butter; Dash of cayenne.
Scald the oysters in their liquor until their ears curl. Place on hot dish. Melt the butter, stir into it the flour and continue stirring until well cooked. Add slowly the oyster juice; then the cream and season with the salt and pepper. Take from fire and cool; add the beaten yolks and heat again, but do not allow it to boil, as it will curdle. Pour over the oysters and serve at once.