pescatariangluten-freedairy-freenut-freeegg-freesoy-free

Richmond Way of Pickling Oysters

Name: Richmond Way of Pickling Oysters
Yield: 10 servings
Ingredients: To one gallon of oysters; one pint of vinegar; two grated nutmegs; eight blades of mace; three dozen cloves; a dozen and a half of peppers; half a salt-spoonful of Cay-enne pepper; a lemon and a half

From Virginia Cookery-book, 1884

Serves 10

Presented as published in 1884. 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

503Calories

30 gProtein

66 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories503 kcal

Protein30 g

Carbohydrates66 g

Fiber23 g

Sugars3.8 g

Total Fat19 g

Saturated Fat6.5 g

Monounsaturated Fat4 g

Polyunsaturated Fat4.2 g

Omega-30.2 g

Cholesterol159 mg

Sodium415 mg

Potassium1558 mg

Calcium615 mg

Iron28 mg

Magnesium240 mg

Phosphorus515 mg

Zinc158 mg

Copper13 mg

Manganese18 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A100 mcg

Vitamin E5.8 mg

Vitamin K104 mcg

Vitamin B60.4 mg

Vitamin B1235 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.9 mg

Folate62 mcg

Choline272 mg

Caffeine0 mg

Water421 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 30. The excerpt below is the record exactly as published.

Richmond Way of Pickling Oystbrs. To one gallon of oysters allow one pint of vinegar, two grated nutmegs, eight blades of mace, three dozen cloves, a dozen and a half of peppers, half a salt-spoonful of Cay- enne pepper, a lemon and a half

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