Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 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 |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- one pint white wine vinegar
- one hundred large oysters
- one dozen blades of mace
- two dozen whole cloves
- two dozen whole black pep- pers
- one large red pepper broken into bits
- vinegar
Directions
One hundred large oysters, one pint white wine vinegar, one dozen blades of mace, two dozen whole cloves, two dozen whole black pep- pers, one large red pepper broken into bits. Put oysters, liquor and all, into a porcelain kettle. Salt to the taste. Heat slowly until the oysters are very hot, but not boiUng. Take them out with a perforated skim- mer and set aside to cool. To the liquor which remains in the kettle add the vinegar and spices. Boil up fairly, and when the oysters are nearly cold, pour it over them scalding hot. Cover and put away in a cool place. Next day put them into glass cans with tight tops. If you open a can use up the contents as soon as possible.
618 SHELL FISH.