Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
87
Calories
10g
Protein
3g
Fat
6g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 quart of oysters
- one pint
- salt
- pepper
Directions
1
Boil the chicken — a year old is best — until tender, line dish with a nice crust, put in chicken, season with salt, pepper and butter, add the liquor in which chicken was boiled, should not be more than one pint, cover loosely with a crust having a slit cut each way in the middle. Drain off liquor fnom a quart of oysters, boil, skim, season with butter, pep- per, salt and a thickening of flour and water, boil up once and pour over oysters, and about twenty min- utes before the pie is done, lift the crust and put them in.
By Women of the First Congregational Church (Marysville, Ohio) ·
Recipe sourced from
internet_archive