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Pickled Oysters
From The national course in home economics, 1917
Serves 20
This recipe is inspired by Atlantic City.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 271. The excerpt below is the record exactly as published.
PICKLED OYSTERS. Bring to a scald one gallon of large oysters in their own liquor with salt to taste, then skim out and lay them on a platter; when the liquid is cold add to it one pint of vinegar, sprigs of mace and a little pepper
Cook this with the app: pantry check, scaling, and the assistant.