Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
215
Calories
10g
Protein
16g
Fat
8g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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 small oysters
- 1 pint chopped celery
- 3 tablespoons vinegar
- 1 tablespoon oil
- vinegar
- salt
- pepper
Directions
1
One quart small oysters, 1 pint chopped celery, 3 tablespoons vinegar, 1 tablespoon oil, salt and pepper to taste. Let the oysters come to a boil in their own liquor. Drain, season with the salt and pepper, vinegar and oil. Set aside to get cold. When ready to serve drain the oysters, add the celery. Arrange on lettuce leaves and serve with mayonnaise dressing.
2
Mrs. L. P. Hurter.
By North End Club (Chicago, Ill.) ·
Recipe sourced from
internet_archive