Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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 pint of water instead
- three ounces of butter to a tureen full
- three pints large oysters
- three blades of mace
- two spoonsful of flour
- mace
- pepper
- salt
Directions
Strain the oysters. Take the liquor if it is perfectly fresh : if not, throw it away and use one pint of water instead. Add a small onion, three blades of mace, some celery chopped fine, pepper and salt. Celery salt is the best to use if you have it. Let it come to a boil ; then add the oysters. When they have come just to a boil, add as much cream and milk as will fill the tureen. Thicken it with flour and butter rubbed together, about two spoonsful of flour and three ounces of butter to a tureen full, and three pints large oysters.