Pickled Oysters
From Original White House Cookbook, 1887
Serves 10
Serve as a cold meat accompaniment.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 117. The excerpt below is the record exactly as published.
PICKLED OYSTERS. One gallon of oysters ; wash them well in their own liquor ; carefully clear away the particles of shell, then put them into a kettle, strain the liquor over them, add salt to your taste, let them just come to the boiling point, or until the edges curl up ; then skim them out and lay in a dish to cool ; put a sprig of mace and a little cold pepper and allow the liquor to boil some time, skimming it now and then so long as any scum rises. Pour it into a pan and let it cool. When perfectly cool, add a half pint of strong vinegar
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