Pickled Oysters

Ingredients

• 1 hundred large oysters
• 1 pint of the oyster liquor
• 1 pint of vinegar
• 6 whole doves
• 1 teaspoonful whole peppers
• 2 blades of mace
• 1 even tablespoonful salt
• 1 fine-sliced lemon without the pits

Method

1. 1

   Boil oysters in their liquor, then remove and place on ice.

2. 2

   Boil vinegar with spices for 5 minutes, cool, and pour over oysters in a jar with sliced lemon.

3. 3

   Cover and keep cool.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 80. The excerpt below is the record exactly as published.

Plekled Oysters* — Procure 1 hundred large oysters; place them with their liquor over the fire, let come to a boil, then remove 122 SEA FOOD, Etc. with a skimmer, and immediately lay the oysters in a pan with cracked ice. Put 1 pint of the oyster liquor in a saucepan ; add 1 pint of vinegar, G whole doves, and 1 teaspoonf ul whole peppers, 2 blades of mace, and 1 even tablespoonf ul salt ; set over the fire, and boil 5 minutes ; remove, and when cold, place the oysters in a stone jar ; pour over the liquor, add 1 fine-sliced lemon without the pits

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