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Pickled Oysters
From The household cook book, 1902
Serves 10
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
Nutrition per serving
292Calories
29 gProtein
20 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories292 kcal
Protein29 g
Carbohydrates20 g
Fiber3.6 g
Sugars3.7 g
Total Fat10 g
Saturated Fat2.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol200 mg
Sodium445 mg
Potassium869 mg
Calcium354 mg
Iron24 mg
Magnesium111 mg
Phosphorus496 mg
Zinc197 mg
Copper14 mg
Manganese5.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A67 mcg
Vitamin E4.8 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B1244 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.8 mg
Folate40 mcg
Choline328 mg
Caffeine0 mg
Water477 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 66. The excerpt below is the record exactly as published.
PICKLED OYSTERS.— Put 100 oysters in a sauce^pan, and let them simmer gently in their own liquor for about 10 minutes; take them out one by one, put in jars, and when cold, cover with a pickle made as follows: Measure the oyster liquor and add to it the same amount of vinegar, and for each cup of vinegar, add 1 blade of pounded mace, 12 cloves, and a strip of lemon peel
Cook this with the app: pantry check, scaling, and the assistant.