Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Oyster | 6 medium (84g) | 81 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Macaroni | not in our table | 0 |
| Sauce | not in our table | 0 |
| Mace | 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
- ⅓ cup macaroni, broken in ½ inch pieces
- 1 pint oysters
- 1 cup Thick White Sauce
- Few grains cayenne
- Few grains mace
- ½ teaspoon lemon juice
- ¼ cup grated cheese
Directions
Cook macaroni in boiling salted water until soft, drain in a colander, and pour over macaroni two cups cold water. Clean and parboil oysters, remove tough muscles, and cut soft parts in pieces. Reserve one-half cup oyster liquor and use in making Thick White Sauce in place of all milk. Mix macaroni and oysters, add Thick White Sauce and seasonings. Spread on a plate to cool. Shape, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.