Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 2 tablespoon fuls of cream
- 25 oysters
- salt
- cayenne
- pepper
- parsley
Directions
Mrs. Barrett-Howard. 25 oysters.
I pint of stock, i tablespoonful of onion juice.
I tablespoonful of butter. 2 tablespoon fuls of cream.
I tablespoonful of flour. Salt and cayenne pepper to taste.
Boil the oysters in their own liquor; drain; melt and browTi the butter; add the flour, and mix until smooth. Add the stock (made from the bones of turkey or chicken), and oysters, onion juice, cream and seasoning. Stir until thoroughly heated. Serve on rounds of toast dipped in melted butter. Garnish with thin slices of lemon, sprinkled with parsley.