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 |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| 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
- 2 pts
- salt
- mace
- pepper
- cloves
Directions
Procure any number you may desire of the finest large oysters. Wash them well and lay on a sieve to drain. Strain the liquor through a fine bag, and put in a porcelain kettle; add salt, let it boil and skim, then put in your oysters; let them only plump up, when skim out immediately, placing separately on dishes until quite cold. Take enough of the liquor to cover them, add to it a blade of mace, a dozen or more of whole pepper corns, and cloves, and a pt. of clear cider vinegar to 2 pts. of liquor. Put the cold oysters in a deep vessel, and pour the liquor over boiling. Let stand twenty-four hours.