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Pickled Oysters
From The new home cook book, 1896
Serves 3
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 The new home cook book (1896), page 62. The excerpt below is the record exactly as published.
PICKLED OYSTEES. Mrs. Carl Hammond. Wash the oysters and scald them in strong salt and water ; skim them out and throw into cold water ; scald vinegar well and whole peppers; let it get cold. Put the oysters in a stone jar; make liquor to cover them of water they were scalded in, and vinegar. A cup of vinegar to one quart liquor
Cook this with the app: pantry check, scaling, and the assistant.