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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- half pint of water
- one quart of milk
- one cracker fine
- three eggs in a bowl
- pepper
- salt
Directions
MRS. C. H. SWEENEY.
Wash the oysters, put them in a deep dish in the steamer, and let them cook till they shrivel. In the meantime have the liquor on the stove in a half pint of water; scald and skim, add one quart of milk' and butter; pepper and salt to taste; roll one cracker fine and sprinkle in and let all scald together; pour over the oysters, and serve immediately.
FRIED OYSTERS. To fry, take fresh and good sized oysters, open and turn them into a colander for half an hour, to drain them. Beat two or three eggs in a bowl. Turn the oysters into fine cracker crumbs, and then shake them so that little of the crumbs shall adhere. Put the oysters into the beaten eggs, and stir them, after which, take them out one by one; see that they have been well dipped in the Q^'g., and roll them in bread or cracker crumbs. As soon as an oyster is well rolled in crumbs, put it into the palm of your hand, on its flat side, and press gently on it with the other hand. When thus prepared put them away in a cold place until they are put in the pan. They may be dipped in ^g^ and rolled a second time, half an hour after the first time. After being rolled in crumbs, they may be kept in a cold place for hours before being fried, but the quicker they are eaten after they are fried the bet- ter. When fried, turn them into a colander, dust fine salt over them and serve hot.