Pickled Oysters
From Luncheon, 1888
This will be sufficient for two ordinary fruit jars.
Presented as published in 1888. 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
1080Calories
97 gProtein
124 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories1080 kcal
Protein97 g
Carbohydrates124 g
Fiber33 g
Sugars13 g
Total Fat31 g
Saturated Fat9.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat9.5 g
Omega-30.2 g
Cholesterol595 mg
Sodium1335 mg
Potassium3945 mg
Calcium1449 mg
Iron81 mg
Magnesium488 mg
Phosphorus1633 mg
Zinc586 mg
Copper44 mg
Manganese26 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A223 mcg
Vitamin E15 mg
Vitamin K200 mcg
Vitamin B60.9 mg
Vitamin B12130 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)15 mg
Folate136 mcg
Choline989 mg
Caffeine0 mg
Water1664 g
As published
This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 7. The excerpt below is the record exactly as published.
Pickled Oysters. — A few pickled oysters may be served instead of clams during warm weather. Scald a quart of oysters a moment, drain, and put them in jars. To a pint of oyster liquor, add half a pint of hot water and half a pint of hot vinegar ; pour over the oysters ; add three cloves, four whole peppers, a small bit of mace, and a slice of lemon
Cook this with the app: pantry check, scaling, and the assistant.