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Oysters, Pickled
From Cassell's dictionary of cookery, 1892
Serves 6
Pickled oysters will not keep more than a few weeks. Serve with a little of the pickle strained over them and finely-minced parsley sprinkled on top.
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
62Calories
1 gProtein
5 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories62 kcal
Protein1.2 g
Carbohydrates5.5 g
Fiber2 g
Sugars0.3 g
Total Fat2.9 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol3.3 mg
Sodium16 mg
Potassium70 mg
Calcium35 mg
Iron1.7 mg
Magnesium17 mg
Phosphorus22 mg
Zinc3.5 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A4.6 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.9 mcg
Choline5.9 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1068. The excerpt below is the record exactly as published.
Oysters, Pickled. — Put the oysters which are to be piclcled in a saucepan with their own liquor, and lot them boil gently for ten or 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 tea- spdonful of peppercorns, and the thin rind of half a small lemon
Cook this with the app: pantry check, scaling, and the assistant.