Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Horseradish | 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
- 2 ounces of butter
- 2 ounces of flour
- 1 tablespoon lemon
- 1 tablespoon worcestershire sauce
- 3 tablespoons tomato catsup
- 5 drops tobasco sauce
- 1 tablespoon tonuito catsup
- 1 tablespoon worcester- shire sauce
- 1 teaspoon horseradish
- 1 teaspoon taragon vinegar
- 4 drops pepper sauce
- a dash of cayenne
- a small piece of butter on each one
- 25 clams
- half shells
- 1 saltspoon of salt
- 8 raw eggs
- 1 saltspoon salt
- 6 raw oysters in sinall glass
- 1 large tablespoon of above mixture
- 8 oysters
- salt
- nutmeg
- white pepper
- cayenne
- vinegar
- lemon juice
- pepper
Directions
Open 25 clams, taking care to keep entire the same number of half shells; wash the clams; cut off the heads; split and scrape the necks and mince the entire clams very fine ; put them over the fire to stew in the strained .iuice which they yield while being opened. Meantime peel an onion, slice it thin; put it over the fire in 2 ounces of butter ; let it begin to turn yellow ; then stir smoothly into it 2 ounces of flour, the minced clams and their broth : 1/2 pt. cream or milk ; 1 saltspoon of salt, V4 of a saltspoon each of grated nutmeg nnd white pepper, and a dash of cayenne; the mixture should be as thick as for ordinary croquettes, and if the clams do not yield suffic- ient juice, substitute milk for it ; let the mixture simmer where it will not burn for twenty minutes ; remove it from the fire ; stir into it the yolks of 8 raw eggs; put it into the clam shells; arrange them on a baking pan; dust them with bread crumbs; put a small piece of butter on each one. Mrs. Parker.
OYSTER COCKTAIL NO. I.
1 tablespoon lemon .juice, 1 tablespoon Worcestershire sauce, 3 tablespoons tomato catsup, 1 saltspoon salt, Y2 saltspoon cayenne, 5 drops tobasco sauce; put from 4 to 6 raw oysters in sinall glass for each person; pour over oysters 1 large tablespoon of above mixture; serve with oyster forks. Mrs. A. R. Blood.
OYSTER COCKTAIL, NO. II.
8 oysters, 1 tablespoon tonuito catsup. 1 tablespoon Worcester- shire sauce, 1 teaspoon horseradish, 1 teaspoon taragon vinegar, 1
52 THE WARREN COOK BOOK
teaspoon lemon juice, 4 drops pepper sauce, pinch of salt; mix well, add the oysters ; fill the glasses and let the mixture stand until thoroughly chilled and blended before serving. Chili sauce and some of the oyster or clam liquor, for this recipe and the same foi" clam cocktails, may be used.
Mrs. W. M. Hoffer, Jamestown, N. Y.