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Pickled Oysters
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 10
Presented as published in 1901. 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
459Calories
45 gProtein
37 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories459 kcal
Protein45 g
Carbohydrates37 g
Fiber8 g
Sugars5.1 g
Total Fat15 g
Saturated Fat4.4 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat4.7 g
Omega-30.1 g
Cholesterol300 mg
Sodium690 mg
Potassium1454 mg
Calcium592 mg
Iron37 mg
Magnesium195 mg
Phosphorus760 mg
Zinc295 mg
Copper22 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A101 mcg
Vitamin E8 mg
Vitamin K45 mcg
Vitamin B60.3 mg
Vitamin B1266 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.3 mg
Folate58 mcg
Choline495 mg
Caffeine0 mg
Water716 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 69. The excerpt below is the record exactly as published.
Pickled Oysters. — Put 150 oysters into a suitable vessel, and salt to taste ; then put over a slow fire, bringing the liquid to a simmer, not a boil. Take out the oysters and put into a stone pot. To the liquid in the saucepan add a pint of good vinegar, a few heads of mace, three dozen each of whole cloves
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