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 |
| Oyster | 6 medium (84g) | 81 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | 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 pint of oysters in their own liquor until plump
- one tablespoonful of butter
- a saltspoonful of pepper
- a dash of cayenne
- salt
- pepper
- cayenne
Directions
Cook one pint of oysters in their own liquor until plump. Melt one tablespoonful of butter, add to it one of flour; cook until smooth. Turn in slowly, stirring all the time, a generous half-pint of cream. Season with an even teaspoonful of salt, a saltspoonful of pepper, and a dash of cayenne. Stir until smooth and add oysters. Heat thoroughly and fill the heated patty shells or bread-cups. The sauce should be just thick enough to be creamy and not pasty. Add a little more cream at the last if it seems so.