Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Chestnut | 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 tablespoon butter
- 1 pint cream
- 1 cup cold water
- 14 cup bread crtmibs
- 1 pint of oysters
- 1 tablespoon flour
- 1 pint milk
- 1 quart of large chestnuts
- 1 quart of white stock
- one teaspoonful of flour
- a cup of liquid
- 25 clams
- 2 table- spoons flour
- 1 egg
- pepper
- salt
- parsley
Directions
25 clams, 1 tablespoon butter, 1 pint cream, 1 cup cold water, 2 table- spoons flour, 14 cup bread crtmibs, pepper to taste. Drain the clams, sav- ing the water and strain. Put the liquor in a sauce pan over the fire; when it comes to a boil skim. Chop clams fine, add them to the liquor, boil and skim. Rub butter and flour till smooth, add to the broth with the crumbs; stir and cook until it thickens. Press through a sieve, re- turn to the kettle and when heated add the cream which has been pre- viously heated in farina boiler. Do not let the soup stand on the stove after adding the cream, as it will curdle.
BISQUE OF CLAMS. 1 pint of oysters, 1 tablespoon butter, yolk of 1 egg, 1 tablespoon flour, 1 pint milk, salt and pepper to taste. Drain the oysters free from their liquor, add enough cold water to make a cup of liquid. Chop half the oysters fine. Bring the oyster liquor to a boil, skim, add the chopped oysters, simmer 10 minutes. Scald the milk, rub the butter and flour together until smooth, add the milk and stir till thickens. Add the whole oysters to the oyster liquor, and as soon as the edges carl remove all from the fire. Add the beaten yolk of the egg to the milk, take at once from the ure and mix with the oysters and their liquor. Season and serve at once.
CREAM OF CHESTNUT S.OUP,
Peel and blanch 1 quart of large chestnuts. Cook for one-half hour and rub through sieve. Add 1 quart of white stock and a little chopped parsley, blend one teaspoonful of flour and one of butter, add to the soup stirring briskly. Put through a sieve again. Serve with croutons of fried bread.