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Pickled Oysters
From The Blue grass cook book, 1904
Serves 6
Presented as published in 1904. 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
146Calories
10 gProtein
8 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories146 kcal
Protein9.8 g
Carbohydrates8.1 g
Fiber0.9 g
Sugars1.4 g
Total Fat4.2 g
Saturated Fat1.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.1 g
Cholesterol66 mg
Sodium540 mg
Potassium326 mg
Calcium116 mg
Iron8.4 mg
Magnesium42 mg
Phosphorus175 mg
Zinc65 mg
Copper4.8 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A23 mcg
Vitamin E1.4 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B1214 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate16 mcg
Choline109 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 21. The excerpt below is the record exactly as published.
PICKLED OYSTERS V. C. G. Boil the oysters till the edges curl and the soft part is plump. Take off and let them cool in the juice. Remove the oysters and strain the juice, adding to it vinegar to the taste, whole black pep- per, allspice, small piece of mace, and boil about 6 minutes. Remove from stove, and when perfectly cold pour on the oysters. Add wine to the taste, small red peppers, and salt
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