Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Cayenne | 1 tsp (1.8g) | 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
- a pint of water
- a quart of young okra
- a quart of chicken stock
- a teaspoon of paprika
- one onion sliced
- 20 min- utes
- 50 oysters
- 46 oysters
- salt
- cayenne
- paprika
Directions
Mrs. Chris Pabst.
Singe, clean, and cut as for fricassee i fowl ; put it in a baking pan, add one onion sliced, half a pint of water, and bake until tender. Wash and cut in thin slices a quart of young okra ; put it in a sauce pan, add a pint of water, and cook slowly for half hour. Lift the chicken into a soup kettle, add a quart of chicken stock or boiling water, and simmer gently for 20 min- utes. Add a rounding teaspoon of salt, a level saltspoon of cayenne, and, if you like, a teaspoon of paprika. Add the okra and 50 oysters ; cover the sauce pan and cook for 5 minutes, and send at once to the table.
46 Oysters.