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Pickled Oysters
From Consult me, 1902
Serves 6
Keep in small jars tied close with bladder to prevent spoilage.
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
262Calories
24 gProtein
18 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein24 g
Carbohydrates18 g
Fiber2.7 g
Sugars2.5 g
Total Fat9.7 g
Saturated Fat2.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol160 mg
Sodium1514 mg
Potassium718 mg
Calcium277 mg
Iron20 mg
Magnesium93 mg
Phosphorus404 mg
Zinc157 mg
Copper12 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A56 mcg
Vitamin E3.4 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B1235 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.9 mg
Folate35 mcg
Choline260 mg
Caffeine0 mg
Water373 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 359. The excerpt below is the record exactly as published.
4 dozen of the largest oysters you can get in their own liquor, wipe them dry, strain the liquor off, adding to it, a des- sert-spoonful of pepper, 2 blades of mace, a table-sp‘oonfiil of salt, if the liquor be not veiy salt, 3 of white wine, and 4 of vinegar
Cook this with the app: pantry check, scaling, and the assistant.