Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
273
Calories
16g
Protein
20g
Fat
7g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
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 quart of oysters
- one egg stirred in last
- butter the size of an egg
- nutmeg
Directions
1
Drain one quart of oysters. Heat and strain the liquor, thickening it with corn starch to the consistency of drawn butter. After it has boiled up once add the oysters, and cook them for three minutes. Then take them off the fire, add the juice of half a lemon, a little nutmeg, a lump of butter the size of an egg, and the yolk of one egg stirred in last of all. Eat it while hot.
2
FISH AND SHELLFISH. 65
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive