Pickled Oysters
From Raleigh recipe book, 1925
Presented as published in 1925. 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
1098Calories
113 gProtein
54 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories1098 kcal
Protein113 g
Carbohydrates54 g
Fiber0 g
Sugars12 g
Total Fat34 g
Saturated Fat9.4 g
Monounsaturated Fat5 g
Polyunsaturated Fat10 g
Cholesterol794 mg
Sodium1696 mg
Potassium3104 mg
Calcium1199 mg
Iron92 mg
Magnesium362 mg
Phosphorus1944 mg
Zinc780 mg
Copper57 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A258 mcg
Vitamin E17 mg
Vitamin K20 mcg
Vitamin B60.6 mg
Vitamin B12174 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)18 mg
Folate139 mcg
Choline1290 mg
Caffeine0 mg
Water2219 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 9. The excerpt below is the record exactly as published.
PICKLED OYSTERS Strain the liquor and boil with a little salt, red pepper and mace. While boiling put in the oysters, let them boil until plump, take out and put in a. jar. Pour into the liquor a pint of good vinegar to two quart of oysters
Cook this with the app: pantry check, scaling, and the assistant.