Pickled Oysters

Name: Pickled Oysters
Ingredients: To every quart of liquor; a teaspoonful black pepper; a pod of red pepper; two blades mace; teaspoonful sult; two dozen cloves; half pint of best vinegar

From The Elm City cook book, 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

Nutrition per serving

888Calories

64 gProtein

108 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories888 kcal

Protein64 g

Carbohydrates108 g

Fiber41 g

Sugars9.1 g

Total Fat33 g

Saturated Fat9.5 g

Monounsaturated Fat4.2 g

Polyunsaturated Fat9.6 g

Omega-30.7 g

Cholesterol397 mg

Sodium3514 mg

Potassium2839 mg

Calcium1371 mg

Iron60 mg

Magnesium497 mg

Phosphorus1104 mg

Zinc393 mg

Copper29 mg

Manganese76 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A139 mcg

Vitamin E19 mg

Vitamin K184 mcg

Vitamin B60.8 mg

Vitamin B1287 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)11 mg

Folate107 mcg

Choline690 mg

Caffeine0 mg

Water1135 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 28. The excerpt below is the record exactly as published.

PICKLED OYSTERS. To every quart of liquor add a teaspoonful black pepper, a | pod of red pepper broken in bits, two blades mace, teaspoonful sult, two dozen cloves, half pint of best vinegar

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