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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| 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
- a tablespoonful of butter
- one quickly in the hot oyster liquor
- salt
- pepper
Directions
Take the liquor from a can of oysters and heat it very hot. Toast a dozen slices of bread from which the crust has been cut. Dip each one quickly in the hot oyster liquor, and lay them all on a hot platter. Melt a tablespoonful of butter,
ExcHAMiiE Cook Book. 15
and when very hot put in the oysters already drained. Cook for one minute, turning constantly; season with salt and pepper. Spread on the toast and serve at once.