Pickled Oysters
From Colonial recipes, from old Virginia and Maryland manors, 1907
Recipe from Miss Nancy Byrd, Westover.
Presented as published in 1907. 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
2069Calories
228 gProtein
115 gCarbs
70 gFat
Full nutrition (33 nutrients)
Calories2069 kcal
Protein228 g
Carbohydrates115 g
Fiber2.9 g
Sugars25 g
Total Fat70 g
Saturated Fat19 g
Monounsaturated Fat11 g
Polyunsaturated Fat21 g
Cholesterol1587 mg
Sodium3377 mg
Potassium6219 mg
Calcium2373 mg
Iron185 mg
Magnesium729 mg
Phosphorus3867 mg
Zinc1560 mg
Copper114 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A518 mcg
Vitamin E34 mg
Vitamin K40 mcg
Vitamin B61.2 mg
Vitamin B12347 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)3.6 mg
Niacin (B3)37 mg
Folate282 mcg
Choline2579 mg
Caffeine0 mg
Water3533 g
As published
This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 7. The excerpt below is the record exactly as published.
PICKLED OYSTERS^ ( Westover) Take from a gallon of oysters all the liquor except enough to keep them from burning. Put on with a little spoonful of mace (the blades) and a little spoonful of white pepper (whole). The powdered does not look as well. Let them stew until they begin to plump. Then take them off. Let them get cold. Add vinegar to your taste.
Cook this with the app: pantry check, scaling, and the assistant.