Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
126
Calories
2g
Protein
7g
Fat
13g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cracker | 5 saltine crackers (15g) | 66 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- a pint of cream
- a teaspoon of cracker dust to thicken the broth
- pepper
- salt
- mustard
Directions
1
Put in a chafing dish about 5 oz. of table butter, add pepper and salt, a little English mustard. Stir well. Then add some celery chopped very fine. Let the whole boil with about a pint of cream, add about a teaspoon of cracker dust to thicken the broth. Stir the whole well, then when it comes to boiling drop in a dozen fresh opened oysters one by one. Cook for about a minute, then add some good sherry or Madeira. Serve very hot.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg