Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | not in our table | 0 |
| Meat | not in our table | 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
- 1 cup bread crumbs
- 2 tablespoonfuls melted butter
- 4 tablespoonfuls melted butter
- one quart of oysters
- one tablespoonful of butter
- 1 gill of oyster liquor
- 1 gill cream
- 1 tablespoon butter
- 2 tablespoons flour
- 1 gill of liquor
- one dozen clams put through the meat grinder
- 2 eggs
- 3 eggs beaten light
- 1 lemon
- two eggs
- 25 oysters 1 gill of oyster liquor
- 1 table- spoon chopped parsley
- 6 croquettes
- 2 eggs which is an improvement
- parsley
- salt
- pepper
- cayenne
- mace
Directions
Clams in Casserole — One dozen clams put through the meat grinder, 2 eggs, 1 cup bread crumbs, 3^ cup cream, 2 tablespoonfuls melted butter, mince onion, parsley, salt and pepper to taste. INEZ RASHBRIDE.
Salmon Loaf — One can of salmon, 4 tablespoonfuls melted butter, Yz cup fine bread crumbs, 3 eggs beaten light, juice of 1 lemon, seasoning. Steam 1 hour and bro^n. Serve with cream sauce or cold with lettuce or mayonnaise.
ANNA L. HUFFORD.
Fricassee of Oysters — Drain one quart of oysters and put the liquor on to boil. Rub together one tablespoonful of butter and one of flour, add to the boiling liquor and stir it until it thickens. Season with salt, a very little cayenne pepper and a blade of mace. Remove it from the fire and add the beaten yolks of two eggs. Mix thoroughly and return to the fire, stirring for a minute or two. Put in the oysters and boil up again. Pour over slices of buttered toast and serve.
Oyster Croquettes — To 25 oysters 1 gill of oyster liquor, 1 gill cream, 1 tablespoon butter, 2 tablespoons flour, 1 table- spoon chopped parsley, Y^. nutmeg grated. Put oysters on to boil in their own liquor and stir constantly for 5 minutes. Take from fire and drain. Chop oysters very fine. Now put into a sauce pan 1 gill of liquor, and the cream, parsley, cayenne, nutmeg and salt. Rub together the butter and flour, add this to the boiling liquor and cream, stir until it boils (over the fire) for 1 minute ; turn it out to cool ; when cold form into cylinders, roll in beaten egg and bread crumbs and fry in boiling oil or lard. It is best to mix this several hours before using, moulding and frying a few minutes before serving. This quantity makes 6 croquettes. It is said Mrs. Rorer adds the yolks of 2 eggs which is an improvement.