Estimated Nutrition (whole recipe, rough)
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 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 tablespoons butter into chafing dish
- 1 teaspoonful salt
- 1 quart of oysters into a sauce- pan
- 2 tablespoonfuls flour
- a dash of red pepper
- a dash of paprika
- 2 dozen oysters that have been drained
- 1 small tablespoon curry powder
- salt
- pepper
- paprika
Directions
Put 2 tablespoons butter into chafing dish and melt. When it is bubbling hot lay in 2 dozen oysters that have been drained. Cook until the edges of the oysters are ruffled, add 1 teaspoonful salt, a dash of red pepper, squeze in the juice of a lemon, and serve at once on hot buttered toast. C. T. Herrick.
, CURRIED OYSTERS.
Put the liquor drained from 1 quart of oysters into a sauce- pan, add y2 cup of butter, 2 tablespoonfuls flour, 1 small tablespoon curry powder, well mixed. When boiled add oysters, season with salt and a dash of paprika. Let come to a boil and serve on salted wafers or toast.