Estimated Nutrition (whole recipe, rough)
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | not in our table | 0 |
| Seed | not in our table | 0 |
| Cassia | 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 gallon of oysters
- half pint of strong vinegar
- two pounds of sugar
- one quart of vinegar
- one cup of salt well stirred
- two quarts of water
- two quarts of vinegar
- one pound of sugar
- two tablespoonfuls of ground pepper
- a sprig of mace
- a tablespoonful of salt
- a pound of white mustard seed
- a teaspoonful of cayenne pepper
- four pieces
- one ounce of cassia buds to one quart of vinegar
- one peck of green tomatoes
- eight large onions chopped fine
- salt
- mace
- pepper
- vinegar
Directions
One gallon of oysters; wash them well in their own liquor; carefully clear away the particles of shell, then put them into a kettle, strain the liquor over them, add salt to your taste, let them just come to the boiling point, or until the edges curl up; then skim them out and lay in a dish to cool; put a sprig of mace and a little cold pepper and allow the liquor to boil some time, skimming it now and then so long as any skum rises. Pour it into a pan and let it cool. When perfectly cool, add a half pint of strong vinegar, place the oysters in a jar and pour the liquor over them.
RIPE CUCUMBER PICKLES. (Sweet.)
Pare and seed ripe cucumbers. Slice each cucumber lengthwise into four pieces, or cut it into fancy shapes, as preferred. Let them stand twenty-four hours covered with cold vinegar. Drain them; then put them into fresh vinegar, with two pounds of sugar and one ounce of cassia buds to one quart of vinegar, and a tablespoonful of salt. Boil all together twenty minutes. Cover them closely in a jar.
PICCALILLI.
One peck of green tomatoes; eight large onions chopped fine, with one cup of salt well stirred in. Let it stand over night; in the morning drain off all the liquor. Now take two quarts of water and one of vinegar, boil all together twenty minutes. Drain all through a sieve or colander. Put it back into the kettle again; turn over it two quarts of vinegar, one pound of sugar, half a pound of white mustard seed, two tablespoonfuls of ground pepper, two of cinnamon, one of cloves, two of ginger, one of allspice, and half a teaspoonful of cayenne pepper. Boil all together fifteen minutes or until tender. Stir it often to prevent scorching. Seal in glass jars.
A most delicious accompaniment for any kind of meat or fish.
_Mrs. St. Johns._