Pickled Oysters

Ingredients

• as many as will lay on the bottom
• salt
• pepper
• a tablespoonful of whole pepper
• a piece of butter the size of an egg
• as much cider vinegar
• a few pieces of mace

Method

1. 1

   Drain oysters, cook in a spider with salt and pepper until edges curl.

2. 2

   Save juice, strain, and add vinegar, mace, and butter.

3. 3

   Boil for five minutes and can in glass jars.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 16. The excerpt below is the record exactly as published.

PICKLED OYSTERS. Turn them into a colander to drain ; pick them out one by one with a fork and put them in a spider — as many as will lay on the bottom — to cook. Season with salt and pepper; when the edges are curled take them out, put on a platter; be very careful not to burn them. The juice that is in the spider turn into a bowl and save; continue the same till all are cooked. Strain and measure the juice and add as much cider vinegar, a few pieces of mace, a tablespoonful of whole pepper, a piece of butter the size of an egg

Cook this with the app: pantry check, scaling, and the assistant.