Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- 1 tablespoonful of butter
- 2 tablespoonfuls of flour
- 25 oysters
- 2 eggs
- 21 creamed oysters
- salt
- cayenne
- pepper
- parsley
- nutmeg
Directions
Mrs. Louis McKinstry. 25 oysters,
I tablespoon ful of chopped parsley. y^ cup of oyster liquor y^ cup of cream. ^ of a nutmeg, grated.
1 tablespoonful of butter.
2 tablespoonfuls of flour.
Salt and cayenne pepper to taste.
Put the oysters to boil in their own liquor; boil and stir constantly for a few minutes. Take from the fire and drain. Chop the oysters very fine. Now put y^, cup of this liquor and the cream into a sauce pan. Rub together the butter and the flour and add this and the oysters to the boiling liquor, and cream and stir until it boils and thickens. Add the yolks of 2 eggs; stir over the fire i minute. Take it off, add the parsley, salt, cayenne pepper and nutmeg; mix well and turn out to cool. When cold form into cylinders; roll first in beaten (t%<g, then in bread crumbs, and fry in boiling hot fat.
Equaled by none— Virot's Extracts.
FREDONIA COOK BOOK. 21
CREAMED OYSTERS, Miss Grace McKinstry.
I quart of oysters.
I cup of cream.
Put the liquor and cream in a sauce pan, bringing to the boiling point. Thicken with i tablespoonful of flour and I of butter. Put in the oysters and cook until they begin to curl. Add pepper and salt, and turn over toast or into patty cases,
ESCAI.I.OPED OYSTERS.
Mrs. H. J. Comtnons.
Fill a buttered dish with alternate layers of ovsters and grated crackers or bread crumbs. Season each layer with butter, pepper and salt. Have a thick layer of crumbs on top; moisten with a little cream or rich milk. Bake about 45 minutes. Brown on top.