Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Chili | 1 tsp (2.7g) | 8 |
| 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
- 50 live small oysters
- ¼ stick (4 tbsp / 2 oz ) butter
- ½ cup madeira
- salt and cayenne pepper to taste
Directions
Rinse the oysters in a colander and drain well.
Roast the oysters in their shells in a large pot over medium high heat until they are done and dry, but not scorched.
Remove the oysters from the shell onto a plate, without any of their liquor. Discard any oysters that failed to open.
Add the butter. When the butter has melted, add to another pan and place on low heat.
Add the Madeira, a little salt and cayenne. Serve when the Madeira is heated.
The information in this module was taken from the public domain 1881 Household Cyclopedia and modernized by Wikibooks editors.