Estimated Nutrition (whole recipe, rough)
Counts 8 of 13 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Dripping | not in our table | 0 |
| Marjoram | not in our table | 0 |
| Sassafras | not in our table | 0 |
| Water | 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
- 1/2 pound of veal cut into pieces
- 1/2 pound of ham cut into pieces
- 3 tablespoonfuls of tomato
- 1 tablespoonful of drippings
- 1/2 teaspoonful of salt
- 1/4 teaspoonful of pepper
- 1/4 teaspoonful of powdered thyme
- 1/4 teaspoonful of marjoram
- 2 tablespoonfuls of sassafras powder
- one tablespoonful of fat
- two quarts of hot water
- two tablespoonfuls of sassafras powder
- 50 oysters
- 1 fowl cut into pieces
- 2 onions
- cayenne
- salt
- pepper
- thyme
Directions
(A NEW ORLEANS DISH)
50 oysters. 1 fowl cut into pieces. 1/2 pound of veal cut into pieces. 1/2 pound of ham cut into pieces. 3 tablespoonfuls of tomato. 1 tablespoonful of drippings. 2 onions. 1/2 teaspoonful of salt. 1/4 teaspoonful of pepper. 1/4 teaspoonful of powdered thyme. 1/4 teaspoonful of marjoram. Dash of cayenne. 2 tablespoonfuls of sassafras powder.
Wash well the outside of a fowl (see page 180), and cut it into pieces. Cut the veal and the ham into small pieces, and dredge all of them well with flour.
Put the onions, sliced, into a pot or large saucepan with one tablespoonful of fat or drippings, and fry until brown; then add the pieces of chicken, veal, and ham. Turn them often, so all will brown evenly; this will take about twenty minutes. When the meat is browned, add two quarts of hot water; cover the pot, and let simmer for two hours. After the first hour add the salt, pepper, thyme, marjoram, and tomatoes. At the end of two hours, if the meat is tender, add the oysters and the oyster juice, and let remain on the fire only long enough to ruffle the gills of the oysters. Take from the fire, and add two tablespoonfuls of sassafras powder, and stir until a little thickened (do not add the sassafras until the pot is removed from the fire).
Serve in a meat-dish with a border of boiled rice. This is a dish much used in the South. It may be served as a chowder, with the meat and liquor together, or may be served separately, using the liquor as a soup.
Powdered sassafras leaves may be obtained at the grocer's.