Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
852
Calories
32g
Protein
29g
Fat
115g
Carbs
What these numbers assume — 8 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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Chili | 1 tsp (2.7g) | 8 |
| 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
- two tablespoonfuls of butter in chafing dish
- one cup of milk
- one pint of oysters just plumped in their own juice
- a dash of red pepper
- two table- spoonfuls of flour moistened in one cup of milk
- one cup of cream
- six persons
- salt
- pepper
Directions
1
Put two tablespoonfuls of butter in chafing dish, with a little salt and a dash of red pepper. Then have ready two table- spoonfuls of flour moistened in one cup of milk and one cup of cream. Have one pint of oysters just plumped in their own juice ; strain and add. Serve on toast or crackers. If oysters are large cut them in half. This will serve six persons.
2
Mrs. A. A. Knowles.
By Friday club, Yarmouth, Mass. [from old catalog] ·
Recipe sourced from
internet_archive