pescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-free
Pickled Oysters
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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
62Calories
1 gProtein
8 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories62 kcal
Protein0.7 g
Carbohydrates8.1 g
Fiber3.6 g
Sugars0.2 g
Total Fat1.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium18 mg
Potassium99 mg
Calcium80 mg
Iron1.3 mg
Magnesium22 mg
Phosphorus18 mg
Zinc0.2 mg
Copper0.1 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A2.9 mcg
Vitamin E0.4 mg
Vitamin K5.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5 mcg
Choline1.5 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 177. The excerpt below is the record exactly as published.
Pickled Oysters One quart vinegar, one ounce allspice, half an ounce cinna- mon, one ounce cloves, one ounce mace
Cook this with the app: pantry check, scaling, and the assistant.