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Pickled Oysters
From Harper's cook book encyclopædia, 1902
Serves 12
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
287Calories
29 gProtein
21 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories287 kcal
Protein29 g
Carbohydrates21 g
Fiber3.7 g
Sugars3.3 g
Total Fat9.8 g
Saturated Fat2.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol198 mg
Sodium2783 mg
Potassium892 mg
Calcium364 mg
Iron24 mg
Magnesium117 mg
Phosphorus494 mg
Zinc195 mg
Copper14 mg
Manganese7.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A66 mcg
Vitamin E5.1 mg
Vitamin K21 mcg
Vitamin B60.2 mg
Vitamin B1243 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.8 mg
Folate37 mcg
Choline326 mg
Caffeine0 mg
Water461 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 272. The excerpt below is the record exactly as published.
Take of oysters six quarts ; salt, four table-spoonfuls ; vinegar, half a pint ; of black pepper, whole, allspice, and mace, each two table-spoonfuls ; of cloves, two dozen
Cook this with the app: pantry check, scaling, and the assistant.