Oysters Pickled
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Best consumed within a few weeks.
Presented as published in 1888. 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 Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 17. The excerpt below is the record exactly as published.
Oysters Pickled. Put the oysters which are to be pickled in a saucepan with their own liquor, and let them boil gently for twelve minutes. Lift them out, put them into small jars and cover them. Let the liquid settle, then pour off the clear part, measure it and put it on to boil with the same quantity of good vinegar, two blades of mace, a teaspoonful of peppercorns, and the thin rind of half a small lemon
Cook this with the app: pantry check, scaling, and the assistant.