Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 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 |
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 flour
- a quart of oysters picked over
- butter the size of an egg
Directions
Season and steam a chicken until very tender; take it out on a hot dish, and keep warm, then put into the liquor in which it was stewed a lump of butter the size of an egg, mix a tablespoonful of flour and water smooth, and make a thick gravy; season well with pepper and salt and let it come to a boil. Have ready a quart of oysters picked over, and put them in with the liquor, stir; and as soon as they are cooked, pour all over the chicken. This receipt can be used with chicken or turkey, left over, already cooked.
Exchange Cook Book. 25