Photo: K8
Estimated Nutrition (whole recipe, rough)
131
Calories
11g
Protein
3g
Fat
16g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
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 pint oysters
- 1 pint of crumbs
- 1 pint celery
- 3 small onions
- 27 entrees
Directions
1
1 pint oysters. 1 pint of crumbs.
2
1 pint celery. 3 small onions.
3
Cook celery until tender. Cook oysters ten minutes. Put butter in spider, add finely cut onions, celery, oysters and crumbs. When well seasoned put in shells and brown in oven.
4
Entrees usually make a course at dinner or luncheon. Sometimes they are brought in with the third course. Any creamed meat or vegetable may be used as an entree. Egg or cheese souffle makes a nice entree served with deli- cate wafers.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive