Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | 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 gill of the liquor _strained
- 1 gill of cream
- 1 1/2 doz
- 1 saltspoon of salt
- 1/2 saltspoon white pepper
- 2 eggs
- lemon juice
- nutmeg
Directions
_Contributed by Mrs. Thomas B. Sims, Bryn Mawr, Pa._
Take 1½ doz. blue points, scald them in their own liquor--be careful that they do not remain in a moment after it boils. Take them out and cut each oyster in fine pieces if they are large. Put a dessertspoon of butter in a saucepan, with same of flour. Pour on this 1 gill of the liquor _strained_, 1 gill of cream, 1 saltspoon of salt, ½ saltspoon white pepper. Boil all, stirring until smooth. Beat yolks of 2 eggs. Add this with cut up oysters to sauce. Let all get _hot_ together, _stirring_ all the time. It must be very thick--it will be just before boiling point. Take from fire quickly, _stirring_ all the time to prevent eggs curdling. Add a few drops of lemon juice and a suspicion of nutmeg. Place in pattie pan shapes.