Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- one pint oysters
- 3 cup melted butter
- 2 cup fine cracker crumbs
- 2 cups of thin white sauce
- 2 stalks celery chopped fine
- 4 slices of toast
- 2 tablespoonfuls butter
- one cup of scalded milk
- two table- spoonsful flour
- salt
- pepper
Directions
One pint oysters, 1-3 cup melted butter, ]/2 cup fine cracker crumbs, \l/2 cups of thin white sauce, 2 stalks celery chopped fine, salt and pepper, 4 slices of toast. Wash the oysters, drain and dry between towels. Season with salt and pepper, dip in melted butter, then in fine cracker crumbs. Cook in a hot but- tered chafing dish. Arrange on toast, pour white sauce and sprinkle with celery.
White Sauce — Melt 2 tablespoonfuls butter, add two table- spoonsful flour, Y\ teaspoonful each of salt and pepper, then gradually one cup of scalded milk. Mrs. H. V. Wood.