Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Plant | not in our table | 0 |
| Nut | 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 of oyster plant broth
- 1/2 cup cream 1/2 teaspn
- 1 cup of liquid
- one cup of rice as
- 1/2 cup of raw nut butter maybe rubbed smooth
- 2 large bunches
- 1 teaspn
- 4 tablespns
- 6 1/2 tablespns
- 1/2 teaspn
- 3 level tablespns
- 1 level teaspn
- 8 tablespns
- salt
- parsley
Directions
1-1¼ qt. sliced oyster plant (2 large bunches) 1½ qt. boiling water 1 teaspn. salt
Cook oyster plant until nearly tender, add the salt, boil up well and drain.
4 tablespns. oil or melted butter 6-6½ tablespns. flour 1 qt. and ¼ cup of oyster plant broth and water ½ cup cream ½ teaspn. salt
Heat oil, add flour, then liquid, and when smooth and well cooked, the cream and salt, and a little chopped parsley if convenient.
_Crust_--Universal crust of ¾-1 cup of liquid, or one cup of rice as for rice and trumese pie, or dish lined and covered or covered only, with pastry crust. Pour part of the sauce into the baking dish, sprinkle the cooked oyster plant in and pour the remainder of the sauce over. Cover with the crust. Let rise until very light (if universal crust). Bake ½-¾ hour.
May make small individual pies.
_Sauce without Cream_--½ cup of raw nut butter maybe rubbed smooth and boiled up with the oyster broth and the cream omitted. With this, 1 teaspn. of celery salt may be used, or 3 level tablespns. chopped onion and 1 level teaspn. sage. Chopped parsley with either. 7 or 8 tablespns. of cracker dust may be used for thickening the sauce instead of flour.