Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 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 |
| Egg | 1 large egg (50g) | 78 |
| Mace | 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 quart oysters
- one quart milk
- one-third cup butter
- one-fourth cup flour
- one blade mace
- two eggs
- mace
Directions
OYSTER BISQUE — One quart oysters, one quart milk, one blade mace, one-third cup butter, one-fourth cup flour, yolks of two eggs, salt and pepper. Clean and pick over oysters ; reserve liquor ; add oysters slightly chopped, heat slowly to the boiling point and let simmer twenty minutes. Strain through cheesecloth, reheat liquor, and thicken with butter and flour. Scald milk with mace, remove seasonings and add to oyster liquor. Add egg yolks and cook slightly. Season and serve.