Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 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 |
| Butter | 1 tbsp (14g) | 102 |
| Celery Seed | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | 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 teaspoon of salt
- 1 tablespoon of butter creamed
- 1 large tablespoon of butter
- 1/2 spoon of celery seed
- 1 inch squares of bread in tureen before pouring in soup
- salt
- pepper
Directions
MRS. LEWIS MINOR, NORFOLK, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take 1 qt. of oysters, strain half the liquor. Put on oysters and liquor in pot. Add 1 large tablespoon of butter, some finely chopped celery, about ½ spoon of celery seed, 1 teaspoon of salt and a pod of red pepper. Let the oysters just begin to curl, take from fire, add 1 pt. of cream, 1 pt. of milk (all cream is better), let come to boil and then add 1 tablespoon of butter creamed with 1 of flour. Let come to a boil and take from fire or oysters will toughen, and serve placing 1 inch squares of bread in tureen before pouring in soup.