Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
638
Calories
23g
Protein
15g
Fat
100g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| 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 pint oysters
- 1 tablespoon butter in a granite saucepan
- 1 level tablespoon flour
- salt
Directions
1
Mrs. Margaret Murday.
2
Wash and drain 1 pint oysters. Melt 1 tablespoon butter in a granite saucepan, rub into it 1 level tablespoon flour, add slowly still stirring 1} pints milk and let cook until thick. Put in the oysters, add salt to taste, let it just come to a boil, and pour over hot buttered toast on a platter. Serve immediately.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive