Spiced or Pickled Oysters
From The easiest way in housekeeping and cooking, 1881
Will keep for a fortnight or more in a cold place. For a sharper pickle, use a quart of vinegar.
Presented as published in 1881. 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
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 72. The excerpt below is the record exactly as published.
Spiced or Pickled Oysters. To a gallon of large, fine oysters, allow one pint of cider or white-wine vinegar ; one tablespoonful of salt ; one grated nutmeg ; eight blades of mace ; three dozen cloves, and as many whole allspice ; and a saltspoon even full of cayenne pepper. Strain the oyster juice, and bring to the boiling-point in a porcelain-lined kettle. Skim carefully as it boils up. Add the vinegar, and skim FISH. 143 Also, throwing in the spices and salt when it has boiled a moment. Boil all together for five minutes, and then pour over the oysters, adding a lemon cut in very thin slices
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