Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | 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 milk scalded in double boiler
- one half cup of flour mixed
- one quart of oysters come to a boil in their own liquor
- half pint cream
- two tablespoons of cold milk
- one half cup of butter
- two eggs well beaten
- two lemons
- salt
- white pepper
Directions
One quart milk scalded in double boiler. One half cup of flour mixed with one half cup of butter. Stir this into the hot milk and season with salt and white pepper. Let one quart of oysters come to a boil in their own liquor and then carefully skim them out and add to the above mixture. Before serving add half pint cream, yolks of two eggs well beaten with two tablespoons of cold milk, and grated rind of two lemons.