pescatariangluten-freedairy-freenut-freeegg-freesoy-free

Oyster Pickles

Name: Oyster Pickles
Yield: 2 servings
Ingredients: To every quart of liquor; a tea-spoon of black pepper; a pod of red pepper broken in bits; two blades of mace; a tea-spoon salt; two dozen cloves; half a pint of best vinegar

From Buckeye cookery, 1892

Serves 2

Will keep for four to five weeks.

Presented as published in 1892. 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

564Calories

34 gProtein

67 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories564 kcal

Protein34 g

Carbohydrates67 g

Fiber26 g

Sugars4.6 g

Total Fat24 g

Saturated Fat7.1 g

Monounsaturated Fat4.9 g

Polyunsaturated Fat5.9 g

Omega-30.4 g

Cholesterol198 mg

Sodium1777 mg

Potassium1546 mg

Calcium749 mg

Iron34 mg

Magnesium290 mg

Phosphorus581 mg

Zinc197 mg

Copper15 mg

Manganese38 mg

Vitamin D0 mcg

Vitamin C23 mg

Vitamin A80 mcg

Vitamin E9.5 mg

Vitamin K92 mcg

Vitamin B60.5 mg

Vitamin B1243 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)6 mg

Folate75 mcg

Choline345 mg

Caffeine0 mg

Water574 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 171. The excerpt below is the record exactly as published.

OYSTER PICKLES. To every quart of liquor add a tea-spoon of black pepper, a pod of red pepper broken in bits, two blades of mace, a tea-spoon salt, two dozen cloves, and half a pint of best vinegar

Cook this with the app: pantry check, scaling, and the assistant.