Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| 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
- salt
- mace
- pepper
- orange peel
Directions
MRS. RICHARD WILLIAM (1800).
_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._
Open large oysters and wash them, put them in a saucepan to boil in clear water with a very little salt. When they are sufficiently boiled, take out the oysters and put them in cold water to whiten them, then add to the liquor they were boiled in a little more water and salt, some blades of mace, whole pepper, and orange peel. Then boil them a little. Lay your oysters with their spices in a gallipot. When the liquor is cold, pour over them, and tie them down close with white paper.