Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Oyster | 6 medium (84g) | 81 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- two tablespoonfuls of lard
- one cup boiling water
- four table- spoonfuls of flour
- two dozen fine oysters
- pepper
- salt
Directions
Place two tablespoonfuls of lard or oil in a stewpan, and when hot, add a medium-sized onion ; brown the onion and four table- spoonfuls of flour, add one cup boiling water; then add two dozen fine oysters and then juice. Boil until the edges of the oysters curl. Serve hot. Fine supper dish.
Mrs. (E. J.) Eleanor G. Graham.
OYSTERS— ROASTED IN SHELL.
Wash the shells clean and wipe dry. Place in a baking pan and put in a hot oven for twenty minutes. Serve on a hot dish the moment they are out of the oven. Season with butter, lemon, pepper and salt. This is not a fancy dish, yet, it is one of the finest ways to eat oysters.
Mrs. J. Michaelis.