Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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
- half pint of cream
- two crackers rolled very fine
- two hard-boiled eggs
- 24 family receipt book
- vinegar
- mace
- pepper
- salt
Directions
Put the oysters on in the juice, and boil them plump ; then take the oysters out ; add half as much vinegar as juice, a little mace, and some grains of pepper, to your taste ; boil this slowly ; pour over the oysters, and they are done.
TO STEW OYSTERS. Take a hundred oysters ; put them in a stew pan, with boiling water enough to cover them ; stir them till they are plump ; then take them out with a strainer ; add half as much juice as there is water in the pot, with some mace, whole grains of pepper, and salt, half pint of cream, and piece of butter ; two crackers rolled very fine, which sprinkle in ; then put in the oysters, and keep stirring for a few minutes, when they will be done.
OYSTER PIE. Make a puff paste ; put some around the sides of a deep dish. Have a hundred good oysters ; take each oyster out of the liquor with a wooden spoon or fork ; mash as fine as possible the yolks of two hard-boiled eggs. Put in a layer of oysters, over which strew a little of the egg with some mace and
24 FAMILY RECEIPT BOOK.
•whole grains of pepper; then another layer of oysters Avith the egg, and spice as above, and so fill up the dish till the oysters are all in ; strew a little butter on the top : then place precisely in the cen- tre of the pie a small egg cup, so as to prevent the top paste touching the liquor; strain the liquor, and put in according to your judgment; cut a cross in the centre of the paste, and open it to let the steam escape ; let it bake slowly. If you find the paste getting too brown, put a sheet of white paper over the top. If the oysters are fresh, add some salt.