Pickled Oysters

Name: Pickled Oysters
Ingredients: put them in a jar; add vinegar until it tastes sharp; a few whole cloves; and allspice; about half the liquor remaining

From The housekeeper's companion, 1883

Add more vinegar for quicker use.

Presented as published in 1883. 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

26Calories

3 gProtein

1 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories26 kcal

Protein2.9 g

Carbohydrates1.4 g

Fiber0 g

Sugars0.3 g

Total Fat0.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol20 mg

Sodium43 mg

Potassium78 mg

Calcium30 mg

Iron2.3 mg

Magnesium9 mg

Phosphorus49 mg

Zinc20 mg

Copper1.4 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A6.5 mcg

Vitamin E0.4 mg

Vitamin K0.5 mcg

Vitamin B60 mg

Vitamin B124.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate3.5 mcg

Choline33 mg

Caffeine0 mg

Water45 g

As published

This recipe was extracted from The housekeeper's companion (1883), page 86. The excerpt below is the record exactly as published.

Pickled Oysters. — Strain the liquor from the oysters; boil and skim until clear; drop in the oysters and let them come to a boil; skim them out and put them in a jar. Take about half the liquor remaining, add vinegar until it tastes sharp, a few whole cloves and allspice

Cook this with the app: pantry check, scaling, and the assistant.