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Pickled Oysters
From The new practical housekeeping, 1890
Serves 4
Let cool before sealing.
Presented as published in 1890. 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
214Calories
15 gProtein
15 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories214 kcal
Protein15 g
Carbohydrates15 g
Fiber4.3 g
Sugars2.7 g
Total Fat6.5 g
Saturated Fat1.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol99 mg
Sodium226 mg
Potassium473 mg
Calcium218 mg
Iron13 mg
Magnesium64 mg
Phosphorus261 mg
Zinc98 mg
Copper7.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A36 mcg
Vitamin E2.3 mg
Vitamin K4.3 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate26 mcg
Choline164 mg
Caffeine0 mg
Water468 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 502. The excerpt below is the record exactly as published.
Pickled Oysters. — Place oysters in saucepan and simmer gently in their own liquor about ten minutes. Take them oiat one by one, place in jar, cover, and when cold add a pickle made as follows: Measure the oyster liquor, add same quantity of vipe^sjar, blade pounded mace, strip of lemon peel, whole cloves
Cook this with the app: pantry check, scaling, and the assistant.