Pickled Oysters
From The royal baker and pastry cook, 1902
Oysters toughen after a few days in vinegar.
Presented as published in 1902. 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 The royal baker and pastry cook (1902) by New York Cooking School, page 62. The excerpt below is the record exactly as published.
Pickled Oysters. — 2 gallons large oysters, drain and rinse them ; put 1 pint oyster juice in 1 quart vinegar over fire ; scald and skim until clear ; add I tablespoon whole pepper, 1 tablespoon cloves, 1 tablespoon mace, 1 even tablespoon salt
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