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Old Canadian Oysters With Bread and Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.949
Energy (kCal)678.95
Carbohydrates (g)141.0625
Total fats (g)5.92
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil the rice and keep hot and dry. | 2. Cut off the top crust of the bread. | 3. Hollow out the inside. | 4. Fry the oysters. | 5. Butter the inside of the loaf well and place in the oven to brown. | 6. Fill with the hot fried oysters. | 7. The top of the loaf of bread may be buttered, toasted and placed on the oysters to retain the heat, although the oysters stay more crispy if served uncovered. | 8. Serve on a platter with hot boiled rice which is seasoned, dotted with butter, and garnished with minced parsley and paprika. | 9. Note: A finely minced clove of garlic may be used to flavor the butter. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice 1 cup 678.95 141.0625 13.949000000000002 5.92
    french bread 1 loaf - - - -
    oyster 36 - - - -
    butter seasoning - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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