Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
338
Calories
18g
Protein
22g
Fat
18g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| 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
- one pint oysters
- one quart scalded milk
- one-fourth cup butter
- one-half tablespoon salt
- one-eighth teaspoon pepper
- salt
- pepper
Directions
1
One pint oysters, one quart scalded milk, one-fourth cup butter, one-half tablespoon salt, one-eighth teaspoon pepper. Wash and carefully pick over oysters. Strain liquor through cheese cloth. Heat liquor to boiling point, add oysters and cook until oysters are plump and edges begin to curl. Add scalded milk, butter, salt and pepper. Serve with oyster crackers. Mrs. Wm. McCumber.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive