Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| 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 vinegar
- one teaspoonful salt
- two teaspoonfuls whole allspice
- two hundred oysters
- one grated nutmeg
- eight blades of whole mace
- three dozen whole cloves
- vinegar
- nutmeg
- mace
- cloves
- salt
- allspice
- pepper
Directions
For two hundred oysters, take one pint vinegar, one grated nutmeg, eight blades of whole mace, three dozen whole cloves, one teaspoonful salt, two teaspoonfuls whole allspice, and as much red pepper as will lie on the point of a knife ; put the oysters, with their liquor, into a large earthen vessel ; add vinegar and all other ingredients ; stir well together and set over a slow fire ; keep covered ; stir them several times to the bottom ; as soon as they are well scalded they are done ; put into jars ; if a larger quantity is made it can be kept for a long time ; of course these are eaten cold.