Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
380
Calories
23g
Protein
29g
Fat
7g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| 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
- 1 cup oysters
- 2 tablespoons butter
- ½ lb. soft mild cheese, cut in small pieces
- ¼ teaspoon salt
- Few grains cayenne
- 2 eggs
Directions
1
Clean, parboil, and drain oysters, reserving liquor; then remove and discard tough muscle. Melt butter, add cheese and seasonings; as cheese melts, add gradually oyster liquor, and eggs slightly beaten. As soon as mixture is smooth, add soft part of oysters. Serve on zephyrettes or bread toasted on one side, rarebit being poured over untoasted side.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg