Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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 solid meat oysters
- half cupful of butter
- one tablespoon ful of olive oil
- one cupful of flour
- a quart of milk
- a slice of bread
- a cupful of milk
- a good pinch of salt
- one teacupful of oyster crackers
- three well-beaten eggs
- three eggs beaten to a stiff froth
- four oysters in each cup
- half full of the cream
- two eggs beaten well
- two oysters to each fritter
- salt
Directions
Take a quart of milk, let it come to a boil, then drop in one pint of solid meat oysters, salt and pepper, stir gently until hot, but don't boil. Skim out the oysters into a hot earthen dish. Have ready one teacupful of oyster crackers, rolled, sifted and mixed with the yolks of three well-beaten eggs and just cold milk enough to stir smooth ; stir this into the milk with half cupful of butter, let it simmer and last of all stir in the whites of the three eggs beaten to a stiff froth. Place three or four oysters in each cup and fill a little more than half full of the cream. Serve as first course at a lunch » with a slice of bread.
Mrs. Hannah Irwin,
Green Bay, Wis.
oyster fritters. Make a batter of the yolks of two eggs beaten well,
THE GOOD CHEEK COOK BOOK. 231
half a cupful of milk or water, one tablespoon ful of olive oil, a good pinch of salt and one cupful of flour or more (have it almost as stiff as a drop batter) ; when ready to use add the whites of the eggs beaten to a stiff froth. Boil the oysters until the liquor flows freely. Drain very dry. Use the liquor (if you like the fish taste) as part of the fluid for the batter. Dip each oyster in the batter and fry until brown in hot lard, or take two oysters to each fritter, as you may like them large.