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 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| 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 pint of oysters
- one-half cup of fine bread crumbs in the oyster liquor
- two tablespoonfuls of butter till a light brown
- a slice of onion very fine
- one pepper
- pepper
- salt
Directions
Chop one pepper and a slice of onion very fine. Parboil one pint of oysters, drain, cut in small pieces. Soak one-half cup of fine bread crumbs in the oyster liquor, press out the liquor. Saute the pepper and onion in two tablespoonfuls of butter till a light brown, add them to the oysters and crumbs. Season with salt and pepper, fill up the peppers and cover the top with buttered cracker crumbs. Bake until tender. Serve with tomato sauce.