Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Plant | 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
- 2 bunches of oyster plant
- 2 tablespoons of cream
- 2 tablespoons of melted butter
- 3 tablespoons flour
- 2 well beaten eggs
- salt
- pepper
Directions
N (Mock Fried Oysters.)
Take 2 bunches of oyster plant, scrape and cut into small pieces, boil in salted water till tender, drain and mash, when cold squeeze through a potato ricer. Beat the strained vege- table with a fork till light, season with salt and pepper, add 2 well beaten eggs, 2 tablespoons of cream, 2 tablespoons of melted butter, 3 tablespoons flour, into which yt> teaspoon of baking powder has been mixed. Heat your griddle as for pan cakes and drop the mixture so as to make a cake the size of fried oyster, try or pierce with fork to see they are done in center. These are delicious with any kind of roast meats.
Lucia C. Beebe.