Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 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
- 1 pint milk
- 3 pints of white
- 2 dozen oysters
- 2 yolks of eggs
- pepper
- cayenne
- white pepper
- salt
Directions
2 dozen oysters. 1 pint milk.
3 pints of white or fish stock. 2 yolks of eggs.
1 oz. butter. Squeeze of lemon.
1 oz. flour. Anchovy sauce, pepper, and
Pinch of cayenne. salt.
Beard the oysters and put the beards with their own liquor and the stock in saucepan, and boil gently for \ hour; if the stock is not already flavoured by vegetables, add onion, turnip, carrot and celery to cook with them ; then strain. Melt the butter, being careful it does not brown ; add the flour, and mix together till quite smooth ; pour in the stock and stir constantly over the fire till boiling. Season to taste with white pepper, salt, anchovy, and cayenne pepper. Beat the yolks of eggs in a basin wflth the milk ; strain into the pan wdth the soup, wfliich should have been allowed to cool a little ; re-heat, but don’t let it boil ; put the ovsters, cut in two, in for a few minutes, and serve.