Pickled Oysters
From Anson County cook book, 1928
Recipe by Mrs. H. B. Covington.
Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 3. The excerpt below is the record exactly as published.
PICKLED OYSTERS Select large oysters, scald and rinse them, and cover with boiling salted water. Measure liquor left from oysters, and to every pint add: 1 quart vinegar 1 tablespoon black pepper 1 tablespoon cloves 1 teaspoon mace
Cook this with the app: pantry check, scaling, and the assistant.