Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 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
- a pound of butter
- a teaspoonful of cracker dust
- a dash of paprika
- a wineglassful of sherry
- five large
- one-half teacupful of chopped celery
- paprika
- salt
Directions
_Contributed by Mrs. Charles Heath Bannard, Philadelphia, Pa._
Wash and drain twenty-five large, firm oysters. Put into the chafing dish a quarter of a pound of butter, one-half teacupful of chopped celery, which has previously been stewed until tender. A teaspoonful of cracker dust, a few drops of onion juice, and a dash of paprika. Boil for a few minutes, then add a teacupful of rich cream and the oysters. Cook until the edges begin to curl, add salt to taste and a wineglassful of sherry. Do not allow the mixture to boil after adding wine.