Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 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 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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 |
| Liquor | 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
- 1/2 pint of the liquor
- 1/2 pint of vinegar
- 1 tablespoonful of allspice
- 50 large oysters
- 1/2 dozen leaves of mace
- vinegar
- allspice
- cloves
- mace
- salt
- cayenne
- pepper
Directions
Take 50 large oysters, 1/2 pint of the liquor, 1/2 pint of vinegar, 1 tablespoonful of allspice and cloves mixed, 1/2 dozen leaves of mace, salt to taste, cayenne pepper. Put the liquor and vinegar on the fire. As soon as this boils drop a few oysters in at a time and let them stay just long enough to curl, not over two minutes. Put the oysters, as soon as taken out, in a jar. When all have been taken out, pour the liquor on them and cover up tightly.