Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Eggs | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 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
- six ounces of the choicest of table butter
- three tablespoonfuls of scalding hot cream into a fine
- a quart of hot cream in a stew-pan on the fire
- one good scald is sufficient
- three full saltspoons of salt
- two each of ground white pepper
- two fresh eggs
- salt
- white pepper
- allspice
- mace
Directions
Parboil fifty of the freshest of extra prime oysters, not in water, but in their own juice. One good scald is sufficient. Remove the scum and strain off all the juice. Put in a hot tureen with cover, and set aside in a warm place. Rub well together six ounces of the choicest of table butter, three tablespoonfuls of scalding hot cream into a fine,, smooth paste, entirely free from lumps or grains. Place this in a quart of hot cream in a stew-pan on the fire and stir constantly. Add three full saltspoons of salt, two each of ground white pepper, allspice and mace. Stir all until it is thick. Now add the well beaten yolks of two fresh eggs. Strain the whole through a fine sieve. Pour the same over the oysters. Cover thickly with fresh bread crumbs. Place all in a quick oven, where allow to remain until the top is deepened to a rich, dark brown. Serve hot.