Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- one quart oysters
- half pound of butter
- two tablespoons of cream
- one tablespoonful of butter
- a teaspoon of butter
- a teaspoon of flour rubbed
- a pinch of cayenne
- 25 occasionally
- half teacup bread crumbs
- one heaping tablespoonful of flour
- salt
- pepper
- cayenne
- mace
Directions
occasionally. Serve in a hot dish with pepper, salt, and plenty of butter.— Gulf City Cook Book.
Steamed Oysters. — Place a sieve over a pot of boiling water. Place in sieve the oysters. Cover top closely. Let steam until plump. Use liquor from oysters for dressing, adding to it butter, a little flour, salt and pepper. Let this come to a boil. Arrange oysters on pieces of toast on platter and pour dressing over them. Serve very hot. Very fine. — Mrs. J. L. Nelson.
Deviled Oysters. — Wipe the oysters dry and lay in a dish with a mixture of melted butter and cayenne pepper, or pepper sauce and lemon juice. Let them lie in this ten minutes, turning them frequently. Lay out and roll with cracker crumbs, then in a beaten egg, then in the crumbs and fry in hot butter and lard, half and half. — Miss Bruce Harris.
Fine Oyster Pie. — Make a rich puff paste, grease a baking dish and line with paste, season one quart oysters with salt, pepper, half pound of butter and half teacup bread crumbs. Put this in the oysters (without the liquor) and cover with paste (in strips), bake half hour. If in baking, the crust browns too fast, put over it a paper doubled. If too dry pour over it some of the liquor, which must be boiled. Serve immediately, as paste is better when just from the oven. — Mrs. S. A. Adkisson.
Oyster Patties. — Cover the bottom and sides of patty pans with dough, the same as for pie crust; then put the crust over the top and pinch the edges together. Bake in quick oven. Take as many oysters as you have patties, stew them; add a teaspoon of butter and a teaspoon of flour rubbed with a little salt, two tablespoons of cream, a pinch of cayenne and pounded mace. Mix well and open the patties and fill with mixture; serve hot.
Oyster Pates. — For the filling of these, make a sauce by cook- ing together in a fryingpan one tablespoonful of butter and one heaping tablespoonful of flour. When they begin to bubble