Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
732
Calories
24g
Protein
21g
Fat
105g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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 pint oysters
- two tablespoonfuls butter
- two tablespoonfuls flour
- one pint cream
- one-half teaspoonful celery salt
- one-half teaspoonful salt
- one-half pint cream may be used
- one-half cup sherry
- salt
- cayenne
- pepper
Directions
1
One pint oysters, two tablespoonfuls butter, two tablespoonfuls flour, one pint cream, one-half teaspoonful celery salt, one-half teaspoonful salt, dash of cayenne pepper. Put butter in chaf- ing dish, add flour. Mix well together and when smooth add cream, stirring constantly until sauce is smooth. Add oysters, bring to boiling point, season and serve. One-half pint cream may be used with one-half cup sherry. B. T. H.
By Friday club, Yarmouth, Mass. [from old catalog] ·
Recipe sourced from
internet_archive