Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oyster | 6 medium (84g) | 81 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| 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
- one pint of boiling water
- half pint water
- a drop of lemon juice
- a quart of oysters into a sauce-pan
- a quart of oysters
- half tearspoon of pepper
- two table-spoons flour
- half escaloped oysters
- three oysters
- two parts rolled crackers
- one part com meal
- two dozen large oysters
- salt
- pepper
- lemon juice
- parsley
- allspice
- cayenne
Directions
tea-spoon salt, half tearspoon of pepper, and quarter of a tea-cup cream. Make in small cakes, dip in egg and then in btead-crumbs, and fry like doughnuts.
Broiled Oysters on the Half-shell. Select large shells, clean with a brush, open, saving juice ; put oysters in boiling water for a few minutes, remove and place each oyster in a half-shell| with juice ; place on a gridiron over a brisk fire, and when they b^in to boil, season with butter, salt and pepper (some add a drop of lemon juice.) Serve on the half-ehelL
Curried Oysters.
Put the liquor drained from a quart of oysters into a sauce-pan,
add a half-cup of butter, two table-spoons flour, and one of curry
powder, well mixed ; let boil, add oysters, and a little salt; boil up
once and serve.
Deviled Oysters.
Wipe the oysters dry and lay in a flat dish, cover with a mixture
of melted butter, cayenne pepper (or pepper sauce), and lemon
juice. Let them lie in this fi>r ten minutes, turning them frequently ;
take out, roll in cracker crumbs, then in beaten egg, then in
crumbs, and fry in hot lard and butter, half and half
EscALOPED Oysters. Take crushed crackers, not too fine ; drain liquor from a quart of oysters and carefully remove all bits of shell, butter a deep dish or pan, cover the bottom with crackers, put in a layer of oys- ters seasoned with salt and pepper and bits of butter in plenty, then a layer of crackers, then oysters, and so on until dish is full^ finishing with the crackers covered with bits of butter ; pour over the whole the oyster-liquor added to one pint of boiling water (boiled and skimmed), place in a hot oven, bake half an hour, add another pint of hot water, or half pint water and half pint of milk, in which a small lump of butter has been melted ; bake another half hour, and, to prevent browning too much, cover with a tin or sheet-iron lid. All bread-crumbs, or a mixture of crackers and bread-crumbs may be used when more convenient. As the amount of liquor in oysters varies, and the proportion of crackers or bread- crumbs to the oysters also varies, the quantity of water must be
SHELL-FISH. 299
increased or diminished according to judgment and taste. Some prefer to cook half the time given above. Boiled macaroni may be used in place of cracker-cmmbs.
Cut off head, put on to boil with shell on ; when done enough, remove under shell, and pick terrapin in pieces. Clean top shell well; add a few crackers, onions, parsley, allspice, salt, pepper, butter, and wine; return to shell, garnish with sliced lemon, and bake. Add Cayenne pepper, if liked, in seasoning. Terrapin or turtle' steaks are fine smothered in an egg batter before frying. — Mrs, J. C. Oioena, Oiarleston, South Carolina.
Fried Oysters.
Drain carefnUy, remove all bits of shell, and sprinkle with pepper £:nd :^lt, and set in a cool place for ten or fifteen minutes. Then, T oysters are small, pour them into a pan of crackers rolled fine, add the liquor, mix well, and let stand five minutes, add a little salt and pepper, mold into small cakes with two or three oysters in each, roll in dry crackers until well encrusted, and fry in hot lard and butter, or beef-drippings. Serve hot in a covered dish.
Or, dip the oysters in the yolk of eggs, well seasoned and beaten, then in corn meal with a little baking powder mixed with it, and fry in hot lard like doughnuts ; or if you have frying basket, place them on that and drop it in the hot lard. Test the heat as for doughnuts.
Or, drain thoroughly, put in a hot frying-pan, turn so as to brown on both sides. They cook in this way in a few moments, and the peculiar flavor of the oysters is well preserved. Serve on a hot covered dish, with butter, pepper and salt, or add a little cream just before serving, and sei-ve on toast ; or take two parts rolled crackers and one part com meal, mix well, roll the oysters in it, and fry in equal parts butter and lard. Season with salt and pepper.— ifr». W, W, Wood».
Fried Oysters. To fry oysters, take two dozen large oysters (they are sold under different names and brands in different markets), drain off liquor;