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Pickled Oysters
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 10
Presented as published in 1902. 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
334Calories
30 gProtein
25 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories334 kcal
Protein30 g
Carbohydrates25 g
Fiber5.4 g
Sugars3.4 g
Total Fat13 g
Saturated Fat4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol200 mg
Sodium692 mg
Potassium925 mg
Calcium381 mg
Iron26 mg
Magnesium132 mg
Phosphorus508 mg
Zinc197 mg
Copper15 mg
Manganese7.1 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A70 mcg
Vitamin E5 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B1244 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.9 mg
Folate46 mcg
Choline328 mg
Caffeine0 mg
Water447 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 73. The excerpt below is the record exactly as published.
one hundred good-sized oysters in porcelain-lined kettle, strain the liquor and add also eighteen cloves, half a natmeg grated, one teaspoonful of allspice, four blades of mace, a little cajenne pepper, one teaspoonful of salt, and two tablespoonfuls of strong vinegar
Cook this with the app: pantry check, scaling, and the assistant.