Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Cider | not in our table | 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 of oyster meats
- a tablespoonful of salt
- a teaspoonful of cayenne pepper
- a gill of cider vinegar
- one teacupful of sherry
- salt
- cayenne
- mace
Directions
One pint of oyster meats, one teacupful of sherry, a tablespoonful of salt, a teaspoonful of cayenne pepper, the same of powdered mace, a gill of cider vinegar.
Procure the oysters very fresh and open sufficient to fill a pint measure; save the liquor and scald the oysters in it with the sherry; strain the oysters and chop them fine with the salt, cayenne and mace, until reduced to a pulp; then add it to the liquor in which they were scalded; boil it again five minutes and skim well; rub the whole through a sieve, and, when cold, bottle and cork closely. The corks should be sealed.