Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Salt | 1 tsp (6g) | 0 |
| Plant | 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
- 1/4 cup cracker crumbs salt mix all ingredients
- three bunches of oyster plant through the medium cutter of a food chopper
- 2 tablespns
- 1 tablespn
- 2 eggs
- salt
Directions
1 pt. cooked pulp of oyster plant 2 tablespns. cream, with oyster liquor to make a large half-cup (or 1 tablespn. butter with milk and the liquor) 2 eggs, or about ¼ cup cracker crumbs salt
Mix all ingredients; sprinkle buttered shells or scallop dishes with crumbs, put a spoonful of the mixture in each and sprinkle tops of patties with crumbs. Bake in moderate oven on top grate 5-10 m., serve at once.
Patties may be served as a second course at dinner, or for a luncheon dish.
For _pulp_, grind about three bunches of oyster plant through the medium cutter of a food chopper. Cook in a small amount of water until just tender, adding salt about 5 m. before removing from the fire.