Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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
- two tablespoons of butter
- half tablespoons butter
- half cup strained tomato
- quarter cup stock
- two quarts of oysters
- one cup of butter
- one cupful of cream
- one tablespoon ful of flour in a little milk to thicken
- a cupful of cream
- a pinch of soda has been added
- a wineglass of sherry
- half box mushrooms
- half glass sherry
- three well beaten eggs
- salt
- pepper
- mace
- cayenne
Directions
in a saucepan, two tablespoons of butter and a heaping dessert- spoon of flour. Stir into this the paste made of the yolks, then slowly a cupful of cream, to which a pinch of soda has been added. When the cream has reached the boiling point, add the lobster meat, a pinch each of salt, red pepper and ground mace. Stir over the fire a minute or two, add a wineglass of sherry and serve.
Mrs. Von Schmidt. LOBSTER RAMEKINS.
Take a boiled lobster and cut into dice. Put into a sauce- pan two and a half tablespoons butter, well thickened, add the lobster with half cup strained tomato, quarter cup stock. Cook fifteen minutes with half box mushrooms. Season with salt and cayenne pepper. Lastly add half glass sherry. Serve in ramekins or paper cases.
Mrs. E. Wolters. DELMONICO OYSTERS.
Two quarts of oysters (canned oysters can be used), washed and drained. Melt one cup of butter, add to the oysters and let come to a boil. Take from the stove and add one cupful of cream or milk, one tablespoon ful of flour in a little milk to thicken ; season with pepper and salt to taste. Put back on stove and let come to a boil again, then add the yolks of three well beaten eggs, pour immediately over hot butterd crackers or toast.
Miss Maurick. ERTED OYSTERS.
Dry oysters, dip in egg and cracker crumbs, drop in deep hot fat. Drain on brown (butcher) paper. They will be dry and crisp.
Mrs. Jerry Conroy