Pickled Oysters
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 165. The excerpt below is the record exactly as published.
PICKLED OYSTERS.-^Cook 1 qt. of large oysters in their liquor until plump. Skim out and plunge into cold water, then skim, drain, and put in earthen dish or glass. Boil 1 cup of good cider vinegar, a blade of mace, 6 whole cloves, 8 or 10 peppercorns, the same of whole allspice, 1 tablespoon of brown sugar, 1 teaspoon of salt and pinch of cayenne, or 2 teaspoons of pepper-sauce
Cook this with the app: pantry check, scaling, and the assistant.