Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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
- a quart of oysters
- a tablespoonful of liour rubbed well into two tablespoonsful of butter
- a gill of cream
- two tablespoonsful of butter
- pepper
- salt
Directions
Drain the liquor from a quart of oysters; strain half a pint and put in a porcelain kettle, and when it boils put in the oysters ; have a tablespoonful of liour rubbed well into two tablespoonsful of butter; when the oys- ters begin to swell stir in the butter and Hour ; cook until the oysters are white and plump, then add a gill of cream, and pepper and salt.
FRIEI> OYSTERS.
Take large oysters, wash and drain ; dip them into flour; put in a hot frying-pan, with plenty of lard and butter; season with salt andpe23per ; fry brown on both sides. Fried in this way they are similar to broiled oysters.