Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| 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
- one cup flour
- one pint milk
- one spoonful sugar
- a gill of butter
- a piece of red pepper the size of your linger nail
- six large oysters
- one egg
- four eggs
- five eggs
- 62 vegetables
- salt
Directions
Allow for every six large oysters or twelve small ones one egg. Remove the hard part, and mince the remainder of the oyster very fine; take, say, the yolks of eight and the white of four eggs, beat them until very light, then mix in the oysters with a little pepper, and beat all up thoroughly; put in the frying- pan a gill of butter, and move it about until it melts; when the butter boils in the pan, skim it and turn in the omelet, stir it until it begins to stiffen, fry it a light brown, lift the edge carefully, and slip a round-pointed knife under; do not let it be overdone, but as soon as the under side is a light brown turn it on to a very hot plate; never fold this omelet over ; it will make it heavy. If you want to brown it highly, you can hold a red-hot shovel over it.
OMELETTE SOUFFLE— NICE.
One cup flour, one pint milk, one spoonful sugar, small piece butter size of a walnut. Scald milk, flour, and butter together. After the batter is cold, stir in the yolks of five eggs. Stir in the froth of the whites just before baking. Bake in a quick oven. Sauce.
VEGETABLES.
All vegetables are better cooked in soft water, provided it is clean and pure; if hard water is used put in small pinch of soda. The fresher all vegetables are the more wholesome. After being well washed, they should lie in cold water half an hour before using, and some peel potatoes and let them stand in cold water over night, putting them in immediately after being peeled, as exposure to the air darkens them. Green corn and peas should be prepared and cooked at once. Put
Vegetables,
all kinds into salted water, boiling hot (excepting potatoes which may be put on in salted cold water) and cook until thoroughly done, draining well those that require it. Never split onions, turnips and carrots, but slice them in rings cut across the fiber, as they thus cook tender much quicker. Al- ways add both salt and a little soda to the water in which the greens are cooked, as soda preserves color. A piece of red pepper the size of your linger nail, put into meat or vegetables when first beginning to cook, will aid greatly in killing the unpleasant odor arising therefrom. Remember this for boiled cabbage, green beans, onions, chickens, mutton, etc.