Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
865
Calories
37g
Protein
28g
Fat
112g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
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
- half quarts of oysters
- one tablespoon ful of butter
- a spoonful of flour
- a pint of milk
- two raw eggs
Directions
1
Strain one and a half quarts of oysters, and boil the liquor with a little parsley, and, if you like, a little onion, pepper and salt. Put in the oysters and let them come to a boil. Mix one tablespoon ful of butter, with half a spoonful of flour, and stir it in to thicken it. Boil half a pint of milk with the yolk of one or two raw eggs. Put the milk when boiled into the tureen and pour the oysters in.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive