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Canned Pickled Oysters
From The household (of the Detroit free press), 1886
Serves 10
Use up contents of opened cans as soon as possible.
Presented as published in 1886. 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
188Calories
3 gProtein
24 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories188 kcal
Protein2.9 g
Carbohydrates24 g
Fiber10 g
Sugars0.3 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol0 mg
Sodium61 mg
Potassium298 mg
Calcium159 mg
Iron5.9 mg
Magnesium84 mg
Phosphorus51 mg
Zinc1 mg
Copper0.8 mg
Manganese7.8 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A13 mcg
Vitamin E1.1 mg
Vitamin K19 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate27 mcg
Choline4.6 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 509. The excerpt below is the record exactly as published.
CANNED PICKLED OYSTERS One hundred large oysters, one pint white wine vinegar, one dozen blades of mace, two dozen whole cloves, two dozen whole black pep- pers, one large red pepper broken into bits
Cook this with the app: pantry check, scaling, and the assistant.