Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
644
Calories
23g
Protein
16g
Fat
101g
Carbs
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 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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
- two tablespoonfuls of cold butter
- a pint of oysters
- a pinch of cayenne
- a tablespoonful of flour stirred to a paste
- cayenne
- salt
Directions
1
Take a pint of oysters and heat them in their own liquor long enough to come to a boil, or until they begin to ruffle. Skim out the oysters into a warm dish, put into the liquor a teacup of milk or cream, two tablespoonfuls of cold butter, a pinch of cayenne and salt; thicken with a tablespoonful of flour stirred to a paste, boil up and then add the oysters.
2
Oyster sauce is used for fish, boiled turkey, chickens and boiled white meats of most kinds.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg