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 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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 quart of oysters on the fire
- one cup of oyster liquor
- one teaspoonful of lemon juice
- a tablespoonful of sifted flour
- two eggs
- one grated nutmeg
- butter the size of an egg
Directions
Put one quart of oysters on the fire, in their liquor. The moment they begin to boil turn them into a hot dish, through a colander, leaving the oysters in the colander. Put in the saucepan butter the size of an egg, and when it bubbles up, sprinkle in a tablespoonful of sifted flour ; let it cook a min- ute without taking color, stirring it well with a wire egg whisk, then add one cup of oyster liquor. Take it from the fire and mix in the yolks of two eggs, a little salt, a little cayenne pepper, one teaspoonful of lemon juice, and one grated nutmeg ; beat it well ; then return to the fire to set the eggs without allowing it to boil. Put in the oysters.