Aunt Virginia Pickled Oysters
From The Aunts' Cook Book, 1922
Use judgment in seasoning.
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
26Calories
3 gProtein
1 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories26 kcal
Protein2.9 g
Carbohydrates1.4 g
Fiber0 g
Sugars0.3 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol20 mg
Sodium43 mg
Potassium78 mg
Calcium30 mg
Iron2.3 mg
Magnesium9 mg
Phosphorus49 mg
Zinc20 mg
Copper1.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.5 mcg
Vitamin E0.4 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B124.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate3.5 mcg
Choline33 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 40. The excerpt below is the record exactly as published.
Aunt Virginia Pickled Oysters Draw oiF the liquor, wash the oysters thoroughly in cold water and let them drain. Strain the liquor, put it on and heat it, strain again. Put the liquor on again and let it boil; throw the oysters in and let them stay until they plump and the edges curl. Pour the liquor oflF; throw the oysters in cold water, drain them, strain the liquor until clear. Season to taste with blade mace, whole allspice, salt, cayenne pepper and vinegar
Cook this with the app: pantry check, scaling, and the assistant.