Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
271
Calories
10g
Protein
20g
Fat
9g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| 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
- 3 stalks celery
- 3 tablespoons butter in chafing dish
- 1 cup of cream
- 1 dozen large oysters
- 1 cordial glass of sherry
- salt
- pepper
Directions
1
Take 3 stalks celery, clean and chop fine. Put 3 tablespoons butter in chafing dish, add celery and cook well. Add 1 cup of cream, season with salt and pepper. When it comes to a boil add 1 dozen large oysters and cook until the edges of the oysters curl. Add 1 cordial glass of sherry, if liked. Serve on squares of toast.
By North End Club (Chicago, Ill.) ·
Recipe sourced from
internet_archive