Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | 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
- one cup of oyster liquor
- one cup cream
- two tablespoons of flour
- one-half teaspoon salt
- half teaspoon white pepper
- two eggs
Directions
One cup of oyster liquor, one cup cream, heated and thick- ened with two tablespoons of flour, one-half teaspoon salt, one- half teaspoon white pepper. Scald oyster (allowing as many as you please for each pattie) until the gills open. While these are scalding, beat the yolks of two eggs. Now draw the hot dressing to the back of the stove and add the oysters (drained from the liquid) and the yolks of eggs, stirring until
264 THE ARIZONA COOK BOOK
like a custard and not a bit longer ; keep very hot by setting in a dish of hot water. Serve as soon as possible, filling the pattie shells generously. — Mrs. A. O. Wheeler, Manistee, Mich.