Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | 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
- half cupful minced water cress
- a slice of onion
- twelve pickled oysters
- vinegar
- lemon juice
Directions
Use for this the best grade Grenoble walnuts, if you can get them. Remove the meats as \vhole as possible, put twenty-four of these in a saucepan, cover with stock, a slice of onion and a bay-leaf, and simmer twenty minutes. Take out and cool. Line a salad bowl with heart leaves of lettuce, and sprinkle over them a half cupful minced water cress, and a tablespoon ful chives. Add twelve pickled oysters or oysters or clams par- boiled and marinated with oil and vinegar or lemon juice, and on top of all put the walnuts. Cover with French dressing, chili and serve. Delicious.
WILLIAMS PUBLIC LIBRARY ASSOCIATION 343