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Spiced Oysters
From The new Kentucky home cook book, 1884
Serves 3
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
624Calories
10 gProtein
79 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein9.5 g
Carbohydrates79 g
Fiber35 g
Sugars1 g
Total Fat38 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.9 g
Omega-30.2 g
Cholesterol0 mg
Sodium195 mg
Potassium934 mg
Calcium529 mg
Iron19 mg
Magnesium275 mg
Phosphorus165 mg
Zinc3.3 mg
Copper2.7 mg
Manganese26 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A44 mcg
Vitamin E3.6 mg
Vitamin K62 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.1 mg
Folate90 mcg
Choline15 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 16. The excerpt below is the record exactly as published.
SPICED OYSTERS. Scald some large oysters, but do not let them boil. Then take one pint of clear vinegar, one dozen blades of mace, two dozen whole cloves, two dozen whole black peppers, and one red pepper-pod
Cook this with the app: pantry check, scaling, and the assistant.