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Pickled Oysters

Name: Pickled Oysters
Yield: 4 servings
Ingredients: four dozen of the largest sort of oysters; a teaspoonful of pepper; two blades of mace; three tablespoonfuls of white wine; four of vinegar; one tablespoonful of salt

From The thorough good cook, 1895

Serves 4

Presented as published in 1895. 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

378Calories

35 gProtein

23 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories378 kcal

Protein35 g

Carbohydrates23 g

Fiber2.7 g

Sugars3.7 g

Total Fat14 g

Saturated Fat4 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat3.7 g

Omega-30 g

Cholesterol240 mg

Sodium2270 mg

Potassium1002 mg

Calcium390 mg

Iron29 mg

Magnesium130 mg

Phosphorus597 mg

Zinc236 mg

Copper17 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C2.6 mg

Vitamin A83 mcg

Vitamin E5.1 mg

Vitamin K6.9 mcg

Vitamin B60.2 mg

Vitamin B1253 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5.7 mg

Folate52 mcg

Choline390 mg

Caffeine0 mg

Water559 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 110. The excerpt below is the record exactly as published.

Pickled Oysters. Procure four dozen of the largest sort of oysters, and wash them in their Uquor ; wipe them dry, strain the liquor off; add to it a teaspoonful of pepper, two blades of mace, three tablespoonfuls of white Avine, and four of vinegar, and if the liquor is not very salt, you may put one tablespoonful of salt

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