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 |
| Butter | 1 tbsp (14g) | 102 |
| 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
- one quart flour
- three tablespoons baking powder
- one tablespoon butter
- one quart of oysters
- half cup of water
- a pinch of salt
- a tablespoon of flour
- salt
- pepper
Directions
One quart flour, three tablespoons baking powder, one tablespoon butter, a pinch of salt, and _ enough sweet milk to moisten well ; roll about an inch thick and bake on tin pie plates quickly. While baking, take one quart of oysters and a half cup of water and put on the stove ; then take half a cup milk and the same of butter, mixed with a tablespoon of flour, and a little salt and pepper ; add all together, and boil at once. When the cakes are done, split open and spread the oysters between pieces and some on the top. 'Put the oysters that are left in a gravy dish, and re- plenish when needed.