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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| 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
- two quarts of large oysters
- a pound of butter
- eight blades of mace
- salt
Directions
Take two quarts of large oysters. Strain their liquor into a soup pan; season it with a tea-spoonful of whole pepper, a tea-spoonful of whole allspice, the same quantity of whole cloves, and seven or eight blades of mace. If the oysters are fresh, add a large tea-spoonful of salt; if they are salt oysters, none is requisite. Set the pan on hot coals, and boil it slowly (skimming it when necessary) till you find that it is sufficiently flavoured with the taste of the spice. In the mean time (having cut out the hard part) chop the oysters fine, and season them with a powdered nutmeg. Take the liquor from the fire, and strain out the spice from it. Then return it to the soup pan, and put the chopped oysters into it, with whatever liquid may have continued about them. Add a quarter of a pound of butter, divided into little bits and rolled in flour. Cover the pan, and let it boil hard about five minutes. If oysters are cooked too much they become tough and tasteless.