Pickled Oysters

Name: Pickled Oysters
Ingredients: One quart oysters, drain off the liquid; add one cup of vinegar; one cup of water; one teaspoon of white pepper; one-half teaspoon of allspice; one teaspoon of salt; little stick cinnamon

From Mother Hubbard's cupboard, 1887

Mrs. C. F. Paine.

Presented as published in 1887. 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

559Calories

57 gProtein

29 gCarbs

17 gFat

Full nutrition (33 nutrients)

Calories559 kcal

Protein57 g

Carbohydrates29 g

Fiber0.9 g

Sugars6.2 g

Total Fat17 g

Saturated Fat4.7 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat5.3 g

Cholesterol397 mg

Sodium3189 mg

Potassium1569 mg

Calcium622 mg

Iron46 mg

Magnesium187 mg

Phosphorus977 mg

Zinc390 mg

Copper28 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C0.9 mg

Vitamin A129 mcg

Vitamin E8.4 mg

Vitamin K9.9 mcg

Vitamin B60.3 mg

Vitamin B1287 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)9.2 mg

Folate70 mcg

Choline645 mg

Caffeine0 mg

Water1346 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 3. The excerpt below is the record exactly as published.

PICKLED OYSTERS. One quart oysters, drain off the liquid ; add one cup of vinegar, one cup of water ; let it boil, and skim off the top while boiling. One teaspoon of white pepper, one-half tea- spoon of allspice, one teaspoon of salt, little stick cinnamon

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