Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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 |
| Water | not in our table | 0 |
| Butternut | 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 pint of cream to a boil
- one pint of oysters
- one pint of oysters to the boiling point in their own liquor
- three tablespoonfuls of water
- two teaspoonfuls of cream
- one tablespoonful of butter
- two quarts of oysters
- a large tablespoonful of butter
- a tablespoonful of butter in a hot omelet pan
- a cup of oysters
- a pound of cheese
- a dash of cayenne
- one even tablespoonful of flour
- six eggs
- one dozen oysters in their own liquor
- three lumps of butter the size of a butternut in flour
- four eggs very light
- 39 little pigs in blankets* season large oysters
- three quarters of a cup of oysters
- one salt- spoonful of salt
- two eggs
- one dozen whole cloves
- one half dozen whole pepper- corns
- butter the size of a butternut in flour
- salt
- pepper
- cayenne
- vinegar
- cloves
Directions
Creamed Oysters,
Bring one pint of cream to a boil, stir into it slowly half a tablespoonful of butter into which a heaping tea- spoonful of flour has been rubbed. Season with salt and pepper. When slightly thickened add one pint of oysters, and let them become heated through. Serve on hot buttered toast.
MRS. E. D. B.
Oyster Omelet*
Heat one pint of oysters to the boiling point in their own liquor. Add a large tablespoonful of butter, mix with one even tablespoonful of flour. Season with salt and pepper. Beat six eggs, add three tablespoonfuls of water. Put a tablespoonful of butter in a hot omelet pan ; when white and frothy, pour the eggs into it. Shake over the fire until the eggs begin to thicken, then add the oysters. Roll up the omelet, turn on to a hot platter, and serve at once.
G. R. H.
Oyster Omelet*
Stew one dozen oysters in their own liquor, if possi- ble, if not use a little water. Roll two or three lumps of butter the size of a butternut in flour, add to the oysters, letting them come to a boil. Season with salt and pepper. Take out the o}^sters and chop them and set them back on the stove. Beat four eggs very light, add two teaspoonfuls of cream or milk, then stir in the oysters. Fry half at a time, remove to a hot platter, pour over the sauce, and serve hot.
MRS. W. A. BRIGGS.
Little Pigs in Blankets*
Season large oysters with salt and pepper ; cut fat pork or bacon into thin slices, wrap an oyster in each slice, and fasten with a little wooden skewer. Cook just long enough, in a frying pan, to crisp the bacon or pork (about two minutes). Place on slices of toast that have been cut into small pieces, and served. Do not remove the skewers until placed on the toast. This is a nice relish for lunch or tea.
MRS. F. H. MERRILL.
Oyster Rarebit*
Parboil three quarters of a cup of oysters, from which the tough muscle has been removed, and drain ; reserve the liquor. Melt one tablespoonful of butter, add half a pound of cheese, broken into small pieces, one salt- spoonful of salt, and a few grains of cayenne. Beat the yolks of two eggs, mix with the oyster liquor, and add gradually to the melted cheese ; add the oysters^ and serve at once on hot toast.
MISS. E. M. BAILEY.
Pickled Oysters*
Take two quarts of oysters, stew in their own liquor until they begin to curl ; drain and save the liquor. To a small cup ot vinegar add a cup of the oyster liquor, one dozen whole cloves, one half dozen whole pepper- corns, a dash of cayenne and salt to taste. Boil up once and pour over the oysters, which have ready in a glass jar. Seal tightly. Will be ready for use in two days. Will keep in a cool place a week or more.
MRS. P. J. BLACK WELL.