Aunt Virginia's Spiced Oysters
From The Aunts' Cook Book, 1922
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
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 39. The excerpt below is the record exactly as published.
Aunt Virginia's Spiced Oysters Put oysters and liquor in a kettle and let them scald until the oysters are firm. Remove the scum that rises. Then put the oysters into a bowl in alternate layers. Between each layer sprinkle whole allspice and cloves, ground black pepper and grated nutmeg, a little salt if necessary. Cover the oysters well with liquor and when cold add vinegar to suit taste
Cook this with the app: pantry check, scaling, and the assistant.