Pickled Oysters
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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 Cold dishes for hot weather (1896) by Ysaguirre., page 3. The excerpt below is the record exactly as published.
PICKLED OYSTERS (1.) Wash the oysters ; strain the liquor, and add to every pint a glass of white wine, mace, nutmeg, white pepper-corns, and salt ; simmer the oysters for five minutes, but do not allow to boil, as they will become hard. Place them in glass jars. Add to the liquor a glass of vinegar
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