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 |
| Lobster | 100g cooked | 98 |
| Oyster | 6 medium (84g) | 81 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 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 quart of oysters
- three cups of scalded milk
- one pint of cream
- one pint of milk
- one tablespoonful of flour wet in cold milk
- a cup of cold water to one quart of oysters
- a pint of water to the juice
- a pinch of ground mace
- a pint of milk
- a cup of butter
- 14 harvest festival
- two small lobsters
- salt
- pepper
- mace
- nutmeg
- cayenne
Directions
Add a cup of cold water to one quart of oysters. Take up the oysters one by 6ne, to remove any bits of shell that may be present, and drain them in a colander set over aTbowl. Scald the oyster liquor. Skim carefully and put in the oysters ; let heat over a quick fire to simmering point, and when they look plump, add three cups of scalded milk and salt and pepper to taste.
Use about thirty clams for* soup for six. Put the clams in a saucepan to boil in their own juice, after boiling a few minutes take out with a strainer and chop not too fine, add rather more than a pint of water to the juice and put back to boil. Mean- time p^t tablespoonful of butter into another sauce pan with tablespoon and a half of flour well rubbed together. Pour on this the boiling water and clam juice, slowly stirring all the time, add salt
Digitized by
14 HARVEST FESTIVAL
and pepper, then put in chopped clams and let them boil two or three minutes. Have in the soup toureen the yolk of an egg beaten slightly, a pinch of ground mace or nutmeg and half a pint of milk or cream, and pour on this the boiling clams and water, stirring all the time lest the milk and egg should curdle. Should you not have much clam juice, add more water and a little more milk.
LOBSTBB BISaXTE.
The meat of two small lobsters, cut fine, one pint of cream, one pint of milk. Simmef twenty minutes. Add one tablespoonful of flour wet in cold milk. Salt and cayenne pepper to taste. Just ^before serving add half a cup of butter, cut into small pieces and stir till it is entirely absorbed. Strain and serve very hot.