Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 oysters in a colander
- one pint cold water
- one pint boiling water
- one quart of oysters
- two quarts oysters
- one pint hot water in pan
- a pint of water
- a piece of butter the size of a large walnut
- a pint of cream
- one-half tea-cup of rolled cracker
- two table-spoons best butter
- 23 starch
- half done add pieces of carrot
- butter the size of a large walnut
- pepper
- salt
- parsley
Directions
First drain the oysters ; put the liquor over the fire, with a pint of water, let come to a boil and skim, throw in the oysters and stir and skim again ; do not let them boil ; add a tea-cup of cream and seasoning, then stir in one-half tea-cup of rolled cracker, let it just boil and lift off the stove, then add a large table-spoonful of butter.
OYSTER SOUP — PLAIN.
Pour one quart oysters in a colander, rinse by pouring over them one pint cold water, pat this in porcelain kettle, add one pint boiling water; let boil, skim thoroughly, season with pepper and piece of butter size of large egg; then add the oysters, having removed all shells, let boil up once, season with salt and serve.
OYSTER STEW — No. 1.
Drain the juice from one quart of oysters, removing them with a spoon, and not piercing with a fork. Measure the juice, and if not half a pint in quantity, add water enough to fill the measure. Place over the fire in a porcelain stew-pan, adding a piece of butter the size of a large walnut. When it comes to a boil remove all scum that may arise. Put in the oysters and let them heat through, not cooking enough to shrivel them ; add a little more than half a pint of cream ; let it scald through again, remove from the stove and season to suit the taste. New milk will do instead of cream, and the stove should be very hot, so as to cook them quickly. Season while cooking is better.
OYSTER STEW— No. 2.
Two quarts oysters, one of sweet milk, two table-spoons best butter, one of corn starch or two of flour; drain liquor from oysters, boil and skim ; set milk in a kettle of hot water to prevent scorching; when it boils add oysters and liquor, and allow to stew not longer than five minutes; beat corn
starch and butter to a cream, stir in and season with pepper and salt; serve hot. Some omit corn starch and flour, and thicken with rolled cracker.
Broil oysters, have toast ready, season oysters, lay on toast, have a gravy of melted butter to pour over; send to table hot; nice for tea.
Oysters baked in the shell are very nice. Oysters steamed in the shell are just delicious. Steam half an hour, open the shells, sprinkle salt and pepper over; eat while hot, on shell, with a little butter.
NGLISH cooks never wash beef, but wipe with a towel
J— wrung out of cold water. To bake, place in the dripping- pan with bony side up, flour well, put one pint hot water in pan, adding more when needed, and set in a rather brisk oven, afterward graduated to a moderate heat. Baste frequently, turning the pan often so that the parts may roast equally, and when about half done add pieces of carrot, onion, and a few sprigs of parsley, flour again, salt, turn over and flour the other side, seasoning with salt and pepper about half an hour before serving. Many roast meat on a grate placed in the dripping-pan, adding but little water at a time (when there is too much the meat is steamed instead of roasting, and the gravy will not become brown). In roasting all meats, success depends upon flouring thoroughly, basting frequently, turning often so as to prevent burning, and carefully regulating the heat of the oven. Allow fifteen to twenty-five minutes to the pound in roasting, according as it is to be rare or well done, taking into consideration the quality of the meat. Roasts prepared with dressing require more time. In roasting meats many think it better not to add any water until the meat has