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Pickled Oysters
From The century cook book, 1894
Serves 10
Presented as published in 1894. 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
131Calories
2 gProtein
14 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories131 kcal
Protein1.8 g
Carbohydrates14 g
Fiber5.4 g
Sugars0 g
Total Fat8.2 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium23 mg
Potassium133 mg
Calcium73 mg
Iron3.6 mg
Magnesium44 mg
Phosphorus31 mg
Zinc0.6 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate19 mcg
Choline0.3 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 20. The excerpt below is the record exactly as published.
Pickled Oysters. Put in a porcelain kettle a hundred large oysters with the liquor and simmer until the edges curl ; take out the oysters and add to the liquor a scant pint of vinegar, ten or a dozen blades of mace
Cook this with the app: pantry check, scaling, and the assistant.