Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Liquor | not in our table | 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 tablespoon of butter
- 3 slices of bread crumbs
- 1 pound of veal
- a dash of red pepper
- a teaspoon of lemon juice
- a tablespoon of chopped celery
- a piece of bread in oyster liquor
- 50 oysters
- 2 eggs slightly beaten
- 47 oyster sausage
- 2 eggs
- 2 lbs
- 20 oysters
- salt
- pepper
- lemon juice
Directions
Mrs. Chris Pabst.
Wash and drain 50 oysters; shake them over the fire until the gills are curled. Drain, saving the liquor. Chop oysters fine. Rub together 1 tablespoon of butter and 1 of flour; add the oyster liquor and sufficient milk to make a pint ; stir until boiling; add the oysters, the yolks of 2 eggs slightly beaten, a level teaspoon of salt, a dash of red pepper, a teaspoon of lemon juice, and a tablespoon of chopped celery. Turn this in a bak- ing dish, cover thickly with soft bread crumbs, and bake in a quick oven for about to minutes.
Oysters. 47
OYSTER SAUSAGE No. i.
Mrs. Wm. Allen.
i quart oysters, cut up if 2 eggs, salt and pepper,
you like. (I do not cut 3 slices of bread crumbs them.) soaked in liquor of oys-
2 lbs. lean pork (ground). ters.
Mold in cakes, roll in cracker crumbs, and fry.
OYSTER SAUSAGE No. 2.
Mrs. Ella Falk.
Take 1 pound of veal and 20 oysters. Pound the veal very fine in a mortar with a little suet, and season with a little pepper. Soak a piece of bread in oyster liquor, pound and add it to the oysters cut in pieces. Add to the veal, beat, and add an egg to bind them together. Roll into little lengths, and fry in butter a delicate brown.