Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Oyster | 6 medium (84g) | 81 |
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 dozen of oysters as directed in the receipt above
- half milk
- 2 dozens
- 1/4 pint
- 1 dessertspoonful of essence of anchovies when liked
Directions
Prepare and plump two dozen of oysters as directed in the receipt above; add their strained liquor to a quarter of a pint of _thick_ melted butter made with milk, or with half milk and half water; stir the whole until it boils, put in the oysters, and when they are quite heated through send the sauce to table without delay. Some persons like a little cayenne and essence of anchovies added to it when it is served with fish; others prefer the unmixed flavour of the oysters.
Oysters, 2 dozens; their liquor; melted butter, 1/4 pint. (Little cayenne and 1 dessertspoonful of essence of anchovies when liked.)