Pickled Oysters
From Luncheon, 1888
Sufficient for two ordinary fruit jars.
Presented as published in 1888. 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
827Calories
69 gProtein
110 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories827 kcal
Protein69 g
Carbohydrates110 g
Fiber33 g
Sugars9.6 g
Total Fat22 g
Saturated Fat6.7 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat6.9 g
Omega-30.2 g
Cholesterol397 mg
Sodium914 mg
Potassium3171 mg
Calcium1156 mg
Iron58 mg
Magnesium399 mg
Phosphorus1152 mg
Zinc391 mg
Copper30 mg
Manganese25 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A158 mcg
Vitamin E11 mg
Vitamin K195 mcg
Vitamin B60.7 mg
Vitamin B1287 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate101 mcg
Choline667 mg
Caffeine0 mg
Water1222 g
As published
This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 7. The excerpt below is the record exactly as published.
Pickled Oysters. — A few pickled oysters may be served instead of clams during warm weather. Scald a quart of oysters a moment, drain, and put them in jars. To a pint of oyster liquor, add half a pint of hot water and half a pint of hot vinegar ; pour over the oysters ; add three cloves, four whole peppers, a small bit of mace, and a slice of lemon
Cook this with the app: pantry check, scaling, and the assistant.