Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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
- a pint of oysters
- a large tablespoonful of fresh butter
- salt
- pepper
Directions
Take a pint of oysters, season with salt and pepper to taste, put into a stew pan, with a large tablespoonful of fresh butter; set this on the stove, and, as the butter melts, stir carefully; scald the liquor by itself, and when the butter is hot, but not boiling, pour the oyster liquor in, stir all together, and let it stew fifteen minutes; set this aside in an earthen vessel. Have patty pans lined with puif paste; bake them a light brown color; just before serving, fill these with oysters. They should be eaten imme- diately, as the gravy, by soaking in, will render the pastry heavy.