Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- a piece of butter in a frying pan
- a piece of narrow blue ribbon
- six eggs to a thick cream
- one dozen large oysters
- salt
- pepper
- vinegar
Directions
Melt a piece of butter in a frying pan ; put the eggs in carefully, so as not to break the yolks ; sprinkle with salt, and as soon as the whites are set, serve on a hot dish. The butter should not be allowed to get too hot, and only a couple of eggs should be fried at a time. A small frying-pan should be used.
TO PREPARE EGGS FOR lilJNCH.
To boil the eggs, put them in cold water, which will prevent them bursting, as they would if they were put in hot water to boil. When done put them in cold water, so the shell will come off nicely. Cut them in halves, lengthwise ; remove the yellows ; mash them up, and season with butter, pepper, salt, celery seed and a little vinegar. Put the yellows back into the whites, and put the halves together. You have a very pretty dish if you will tie around each one a piece of narrow blue ribbon.
OYSTER OMEIiETTE.
Beat six eggs to a thick cream ; season with pepper and salt ; have ready one dozen large oysters ; cut them in half; pour the eggs in a pan, with hot butter in it; drop the oysters over it as carefully as you can ; fry a light brown, and serve hot.
54 THE MISSOURI COOK BOOK.