Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
273
Calories
16g
Protein
20g
Fat
7g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
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
- a quart of oysters
- butter half the size of an egg
- nutmeg
Directions
1
Drain the liquor from a quart of oysters, heat and skim it, thicken to the consistency of thick drawn butter, with corn starch, and after it has boiled up once, add the oysters. Let them cook about three minutes, take them from the fire, and add juice of half a lemon, a little nutmeg, a lump of butter half the size of an egg, and the yolk of an egg stirred in the last of all.
By Keokuk (Iowa). Westminster Presbyterian church ·
Recipe sourced from
internet_archive