Pickled Oysters
From Granite City cook book, 1900
Recipe by Mrs. H. G. Gallaway.
Presented as published in 1900. 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 Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 16. The excerpt below is the record exactly as published.
PICKLED OYSTERS. Take 1 gallon of oysters and 2 cups of soup. Put on the fire and let stay until the oysters begin to swell. Then take out oysters and put in cold water, and add to soup, which is still on the stove, cup of vinegar, spices, red and black pepper and two pieces of mace
Cook this with the app: pantry check, scaling, and the assistant.