Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- one pound of this add two ounces of butter
- one teaspoonful of salt
- one half gill of cream
- a teaspoonful of mace
- one into melted butter
- two ounces of butter
- salt
- pepper
- mace
Directions
Drain select o^^sters in a colander; dip them one
by one into melted butter, to prevent sticking to the
gridiron, and place them on a wire gridiron ; broil over a
clear fire ; when nicely browned on both sides, season
with salt and pepper, and plenty of butter, and lay
them on buttered toast, moistened with a little hot
water. Serve very hot or the}' will not be nice. Oysters
cooked in this way and served on broiled beefsteak are
OYSTER (ROQl ETTES.
Take the hard end of the oyster, leaving the other end in nice sluipe for a stew or soup ; scald them ; then choj) fine, and then add an equal weight of potatoes, rubberl
18 THE MISSOURI COOK BOOK.
through a colander ; to one pound of this add two ounces of butter, one teaspoonful of salt, half a tea- spoonful of pepper, half a teaspoonful of mace, and one half gill of cream ; maL-e in small rolls ; dip in egg and grated bread ; fry in beef lard.