Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oyster | 6 medium (84g) | 81 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Plant | 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
- 1 1/2 cup water
- 1/2 cup cream salt mix the flour
- 2 1/2 tablespns
- 3 tablespns
- 2/3 oyster plant
- 1/3 mushrooms
- salt
Directions
2½ tablespns. melted butter 2½-3 tablespns. flour 1½ cup water (part mushroom liquor if any) ½ cup cream salt
Mix the flour and butter, pour boiling water over, stirring, add cream and salt.
Put cooked oyster plant and mushrooms in pieces (⅔ oyster plant, ⅓ mushrooms), 1 pt. in all, into baking dish. Pour sauce over, cover with universal or pastry crust and proceed as in trumese pie.
Substitute stewed potatoes for oyster plant with either crust, or cover with a thin crust of mashed lentils, or use celery in place of oyster plant and cover with a rice crust.