Pickled Oysters

Ingredients

• one quart of oysters
• half a cup of good cider vinegar
• one teaspoonful of salt
• two blades of mace
• ten cloves
• ten peppercorns
• ten allspice berries
• a few grains of cayenne pepper

Method

1. 1

   Cook one quart of oysters in their liquor until plump.

2. 2

   Remove the oysters, and add to the liquor half a cup of cider vinegar.

3. 3

   Skim as it boils, and add salt, mace, cloves, peppercorns, allspice, and cayenne.

4. 4

   Boil for five minutes.

5. 5

   Pour the liquor over the oysters, and when cold, seal in glass jars and store in a cool dark place.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 109. The excerpt below is the record exactly as published.

Pickled Oysters, — Cook one quart of oysters in their liquor, till plump. Remove the oysters, and add to the liquor half a cup of good cider vinegar. Skim as it boils, and add one teaspoonful of salt.^ two blades of mace^ ten cloves^ ten peppercorns^ ten allspice berries.^ and a few grains of cayenne pepper

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