Pickled Oysters
From Southern Recipes, 1913
Store in a large container.
Presented as published in 1913. 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
4095Calories
453 gProtein
217 gCarbs
136 gFat
Full nutrition (33 nutrients)
Calories4095 kcal
Protein453 g
Carbohydrates217 g
Fiber0.2 g
Sugars49 g
Total Fat136 g
Saturated Fat38 g
Monounsaturated Fat20 g
Polyunsaturated Fat42 g
Cholesterol3174 mg
Sodium6750 mg
Potassium12416 mg
Calcium4697 mg
Iron366 mg
Magnesium1432 mg
Phosphorus7711 mg
Zinc3119 mg
Copper227 mg
Manganese24 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A1032 mcg
Vitamin E67 mg
Vitamin K79 mcg
Vitamin B62.5 mg
Vitamin B12694 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)7.2 mg
Niacin (B3)74 mg
Folate563 mcg
Choline5158 mg
Caffeine0 mg
Water7303 g
As published
This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 4. The excerpt below is the record exactly as published.
PICKLED OYSTERS Get nice plump oysters, strain them in a colander to get the liquor. Take some of the liquor to wash the oysters in, then plump them in their own liquor, adding some salt. (Plumping means scalding.) Next, take the liquor, and if your vinegar is strong mix it with it, half and half; if not strong, use more vinegar than liquor; in this put cloves, allspice and a pod or two of red pepper, scald it and pour over your oysters, set them aside to cool and they are ready for use. Two gallons of opened oysters
Cook this with the app: pantry check, scaling, and the assistant.