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Pickled Oysters
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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
63Calories
1 gProtein
7 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories63 kcal
Protein0.8 g
Carbohydrates7.2 g
Fiber3.9 g
Sugars1.1 g
Total Fat2.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium8.9 mg
Potassium71 mg
Calcium56 mg
Iron1.1 mg
Magnesium15 mg
Phosphorus15 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A3.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate8 mcg
Choline2.1 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 509. The excerpt below is the record exactly as published.
PICKLED OYSTERS. Place the oysters in a saucepan, let them simmer in their own liquor for about ten minutes very gently. Take them out one by one, place them in a jar, cover them and when cold add a pickle made as follows : Measure the oyster liquor, add to it the same quantity of vinegar, one blade of pounded mace, one strip of lemon peel and cloves
Cook this with the app: pantry check, scaling, and the assistant.