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Pickled Oysters (Huitres matinees)
From The Swedish, French, American cook book, 1918
Serves 4
Serve as appetizers on toast with mayonnaise dressing.
Presented as published in 1918. 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
138Calories
14 gProtein
7 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein14 g
Carbohydrates6.9 g
Fiber0 g
Sugars1.6 g
Total Fat4.3 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol99 mg
Sodium212 mg
Potassium389 mg
Calcium151 mg
Iron12 mg
Magnesium45 mg
Phosphorus243 mg
Zinc97 mg
Copper7.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A33 mcg
Vitamin E2.1 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate18 mcg
Choline161 mg
Caffeine0 mg
Water277 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 187. The excerpt below is the record exactly as published.
ickled Oysters ( Huitres matinees) Put the oysters on stove in their own liquid with some lemon juice, bay leaf, whole black peppers, and salt. Let stand in juice until cold. When cold, drain; add to the liquid one cup vinegar
Cook this with the app: pantry check, scaling, and the assistant.