Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Liquor | not in our table | 0 |
| Soup | 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
- 1 pint oyster liquor in 1 boiled
- 1 pint of sweet cream
- 1 tablespoon flour
- 1 boiled
- 3 eggs in the soup tureen
- butter the size of an egg and parsley
Directions
Put on 1 pint oyster liquor in 1 boiled and 1 pint of sweet cream or ^2. milk and % cream in a double boiler. When liquor boils skim and sea- son with salt, pepper, butter the size of an egg and parsley. Just before ready to serve drop oysters in the liquor and boil just long enough to get plump. Thicken the cream with 1 tablespoon flour or cornstarch that has been wet with a little milk. Beat up the yolks of 3 eggs in the soup tureen, pour the boiling cream over them stirring all the time, then stir in the oysters and liquor and serve at once.