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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| 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
- two tablespoons even full of butter
- three eggs
- pepper
- salt
- mace
- nutmeg
Directions
the crust is baking, strain the liquor from the oysters ; thicken it with the yolks of eggs boiled hard and grated — three eggs for seventy-five oysters — add two tablespoons even full of butter, and the same quantity of bread or cracker crumbs ; season with pepper, salt, and mace or nutmeg — a very little of either. Let the liquor just boil, then slip in the oysters, and as soon as they come to a boil, stir well, and remove the plate and top crust, and pour them and their gravy into the baking dish. Place the top crust over, and return to the oven for five minutes, and to the table hot.