Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | 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
- 2 ounces butter
- one pint of oyster liquor
- 40 oysters
- 54 lemon
- 4 eggs
- 1 full tablespoon flour
- eight persons
- nutmeg
- paprika
- salt
- white pepper
Directions
40 oysters (large size); Juice of 54 lemon;
Oyster juice; 1 pt. thick cream;
2 ounces butter; Grated nutmeg;
Yolks of 4 eggs; Paprika;
1 full tablespoon flour; Salt and white pepper to taste.
Boil oysters in juice for five minutes. Take out oysters and cut in half. Rub butter and eggs to a cream. Add flour and all seasonings. Add cream and oysters, and one pint of oyster liquor. Put all together in double boiler and stir constantly until thick. Put into ramekins, sprinkle with bread crumbs and small pieces of butter. Bake in oven for 5 minutes and serve at once. This will serve eight persons.
— Mrs. Charles Dreifus.