Pickled Oysters
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Best used soon after preparation.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 136. The excerpt below is the record exactly as published.
PICKLED OYSTERS. Oysters for pickling must be of medium size, carefully opened without tearing them, and freed from all bits of shell ; their liquor should be strained through a cloth fine enough to retain any sand it may contain, and then placed over the fire with the oysters, and allowed to cook for three minutes after the oyster-liquor begins to steam ; the oysters should be skimmed out of the broth, and laid on a sieve to drain ; the liquor should be allowed to stand long enough to deposit its sediment, then the clear part poured off and again placed over the fire in a saucepan, with an equal quantity of good vinegar ; to each quart of the mixed oyster- broth and vinegar, allow the yellow rind of half a lemon, two small blades of mace, an inch of stick-cinnamon, and a level teaspoonful of peppercorns
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Cook this with the app: pantry check, scaling, and the assistant.