Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
57
Calories
1g
Protein
6g
Fat
2g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
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
- 1 saltspoon pepper
- 1 tea- spoon cream
Directions
1
Take a small loaf of baker's bread, cut off the top, and scrape out crumbs. Put as many oysters as desired (about 1 pint) into stew pan with half the crumbs and y2 teaspoon salt, 1 saltspoon pepper, a little milk, good lump butter; stew to- gether 15 minutes, or until the edges of oysters curl. Add 1 tea- spoon cream. Fill loaf with this mixture, cover with crust, and set in oven to crisp. Cut in slices at table for serving.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive