Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Liquor | 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
- a pint of oysters
- a piece of butter half the size of an egg
- 49 stewed oysters
- one third as much cold water as liquor
- butter half the size of an egg
- cayenne
- pepper
- mace
- vinegar
Directions
Take large oysters, wash them clean out of the liquor, wijje them dry, dip them in eggs and crumbs, and fry them in hot fat.
PRIMARY COOK BOOK. 49 STEWED OYSTERS.
Wash a pint of oysters; let the liquor stand and settle about ten minutes, strain it through a fine sieve into a saucepan ; add one third as much cold water as liquor and a piece of butter half the size of an egg ; traid into it a little flour or cracker-crumbs, and stir this into the liquor; add a little cayenne pepper and mace, if liked, and boil this up ; add the oysters. Toast a couple of crackers and butter them a little; lay them into the the dish, and pour the oysters on to them. Before dishing, add a little white wine or vinegar.