Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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 quart oysters
- a pinch of thyme
- a pinch of cayenne
- a tablespoon of parsley chopped fine
- a large tablespoon of butter in a skillet
- 2 small onions
- five min- utes
- thyme
- cayenne
- salt
- pepper
- parsley
Directions
Mrs. Chris Pabst.
1 quart oysters. A pinch of thyme. y2 loaf of bread (small). A pinch of cayenne.
2 small onions (chopped Salt and pepper to taste.
Drain oysters and put bread in oyster liquor to soak (not too wet). Add a tablespoon of parsley chopped fine, the onion, thyme, and then the oysters. Put a large tablespoon of butter in a skillet, and add the oyster mixture. Cook about five min- utes, stirring constantly. Use oyster shells for this dressing. Sprinkle with crumbs, and brown in the oven.