Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
126
Calories
10g
Protein
3g
Fat
10g
Carbs
Counts 6 of 7 ingredients — the other 1 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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1 pint of oysters add 1 pint of sherry wine
- 1 pint of sherry wine
- 1 ounce of salt
- 2 tablespoonfuls of pounded mace
- 1 tablespoonful of cayenne pepper
- salt
- mace
- cayenne
- pepper
Directions
1
Take fine, fresh oysters, wash them in their own liquor; skim it; pound them in a marble mortar; to 1 pint of oysters add 1 pint of sherry wine; boil them up; add 1 ounce of salt, 2 tablespoonfuls of pounded mace, and 1 tablespoonful of cayenne pepper; let it boil up again, skim it and rub it through a sieve, and when cold bottle it, cork it well and seal it up.
By Margaret Brown ·
Recipe sourced from
gutenberg