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 |
| Cayenne | 1 tsp (1.8g) | 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
- one-half pound of butter
- four pieces
- one-half dozen blades of mace
- one half nutmeg grated
- one salt-spoon cayenne pep- per
- three eggs well beaten
- mace
- nutmeg
- salt
- cayenne
Directions
Fifty large oysters set over the fire in their liquor, skim- mirig well ; -when they begin to simmer, take them out with a perforated ladle, and throw into cold water to plump them. When cold, place them in wine, then drain them. Add to the liquor one-half pound of butter, divided in four pieces, each well rolled in flour, one-half dozen blades of mace, one half nutmeg grated, one salt-spoon cayenne pep- per. Stir until the butter is melted and well mixed. Then put in the oysters ; as soon as they come to a boil, take off and stir in the j-elks of three eggs well beaten. Serve hot. — Mrs. Allen Bashford.