Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Radish | 1/2 cup (58g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | not in our table | 0 |
| Sauce | 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
- one gill of oyster liquor
- one-half pint of fluid
- two quarts oysters well chilled
- four tablespoons horse-radish
- four tablespoons vinegar
- eight tablespoons lemon juice
- four tablespoons tomato catsup
- two teaspoons tabasco sauce
- two teaspoons salt
- two tablespoons of tomato catsup
- one gill of cream -- making one-half pint of fluid
- three oysters
- four table- spoons worcester sauce
- one dozen drops of tabasco sauce
- one lemon
- one saltspoon of grated horse- radish
- two table- spoons of oyster liquor
- five oysters in the bottom of each chilled glass
- salt
- white pepper
- mace
Directions
pour upon them one gill of oyster liquor and one gill of cream — making one-half pint of fluid in all. Stir until the sauce is thick and boiling, then drop in the oysters, and cook until they ruffle. Season with salt, white pepper and just a suspicion of mace, add a well-beaten egg a drop at a time, cook just a minute longer, take from the fire, and put into the pate cases, which should be hot. This is enough sauce for a solid pint of oysters. Choose rather small oysters for this. If large, cut them in half.
Oyster Pates. — Stew some large oysters with a few cloves, some yolks of eggs boiled hard and grated, a little butter, and as much liquor from the oysters as will cover them. When stewed a few minutes take out of the pan to cool. Have shells of puff paste, baked in patty tins and lay two or three oysters in each.
Oyster Cocktail. — Two quarts oysters well chilled, four tablespoons horse-radish, four tablespoons vinegar, four table- spoons Worcester sauce, eight tablespoons lemon juice, four tablespoons tomato catsup, two teaspoons Tabasco sauce, two teaspoons salt. — Mrs. C. P. Black.
Oyster Cocktail. — Bury small oysters in ice until needed. Have the tall slender glasses in which they are to be served laid in ice also, that they may be thoroughly chilled. Make a sauce of two tablespoons of tomato catsup, one dozen drops of Tabasco sauce, juice of one lemon, one saltspoon of grated horse- radish and a dash each of salt and pepper. Add two table- spoons of oyster liquor, mix thoroughly and set on the ice until cold. Put five oysters in the bottom of each chilled glass, pour the sauce upon them. Serve. Used crushed ice on top. — Miss Katherine Bray,