Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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
- 2 dozen (24 ea .) raw, whole oysters
- 2 oz (55 g ) butter
- ¼ cup cream
- ¼ tsp mace
- 2 bay leaves
- Salt , black pepper , and nutmeg , to taste
Directions
Shuck the oysters, saving any liquid in the oyster.
Put your oysters with all their liquid into a saucepan ; add the butter, salt, black pepper, mace, and bay leaves.
Bring to a simmer for 5 minutes. Add the cream and shake all well together while heating through.
Pour onto a plate or platter, grating a little fresh nutmeg on each oyster as it lies in the sauce.
The information in this module was taken from the public domain 1881 Household Cyclopedia and modernized by Wikibooks editors.