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Pickled Oysters
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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
316Calories
29 gProtein
21 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories316 kcal
Protein29 g
Carbohydrates21 g
Fiber2.8 g
Sugars3.1 g
Total Fat13 g
Saturated Fat3.6 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat3.2 g
Cholesterol198 mg
Sodium2182 mg
Potassium838 mg
Calcium330 mg
Iron25 mg
Magnesium111 mg
Phosphorus497 mg
Zinc195 mg
Copper15 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A70 mcg
Vitamin E4.2 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B1243 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.8 mg
Folate44 mcg
Choline322 mg
Caffeine0 mg
Water443 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 400. The excerpt below is the record exactly as published.
PICKLED OYSTERS — Take 1 quart oyster liquor, 7 table, spoons good vinegar, 1 teaspoon each of allspice and white pepper, 1 tablespoon of salt and 2 blades of mace; into this put 1 quart of oys- te
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