Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Water | not in our table | 0 |
| Sauce | 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
- a pint of oysters to each pint of liquid
- a piece of butter the size of an e^^ in small pieces
- one-third water
- 64 sauces
- butter the size of an e^^ in small pieces
Directions
Separate the oysters from the juice; if there is not enough of the latter, add one-third water, season it and set where it will boil, thicken with a little flour, mixed smoothly with milk. When it has boiled several minutes, add half a pint of oysters to each pint of liquid; let them scald through, and remove from the fire. Cut a piece of butter the size of an e^^ in small pieces, and put in. Serve immediately with poultry.
Another way is to put the oyster juice in the gravy of the fowl, and thicken with oysters and a little flour.
64 SAUCES AND SALADS.