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Obeamed Oystbbs

Oysters cooked with cream, flour, onion, mace, salt, pepper, and fried in hot fat.

From an old cookbook · modernised transcription
By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River · From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Obeamed Oystbbs

Ingredients

Directions

Make the base

  1. Combine one pint of cream or milk, one pint of oysters, a small piece of onion, a very small piece of mace, one tablespoonful of flour, salt, and pepper to taste.

  2. Let the cream, onion, and mace come to a boil.

  3. Skim out and add the flour mixed with a little cold milk.

  4. Let the oysters come to a boil in their own liquor.

  5. Skim out and put the oysters into the milk or cream.

  6. If milk is used, put in some butter.

Bread and fry

  1. Take large oysters, wash them clean in the liquor.

  2. Wipe them dry.

  3. Dip them in egg.

  4. Dip them in crumbs.

  5. Fry them in hot fat.

Nutrition, whole recipe (rough)

637Calories
24 gProtein
9 gFat
112 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Oyster6 medium (84g)81
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Macenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  3. Onion + macetop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

  4. Cream + oystertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,886 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Flour + oniontop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Mace and pepper barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oysters
Provide the main flavor and tender texture once briefly simmered.
Cream
Adds richness and body to the sauce base.
Flour
Thickens the liquid into a smooth sauce.
Egg (in the method)
Binds the crumbs to the oysters so the coating adheres while frying.
Crumbs (in the method)
Form a crisp, browned coating when fried.

The step that matters

Wipe the oysters dry before dipping. Surface moisture keeps the egg and crumbs from adhering evenly and can make the coating slide off or steam instead of crisping in the hot fat.

Swap the mace

How well each one fits the dish's main ingredients (cream, oyster, flour, onion, pepper):

  1. Garlicfits better
  2. Celeryfits better
  3. Turmericfits better
  4. Macethe original

Fit is the average pairing score against cream, oyster, flour, onion, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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