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To Pickle Oysters
From Miss Parloa's new cook book and marketing guide, 1880
Serves 10
The oysters will keep some time.
Presented as published in 1880. 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
533Calories
57 gProtein
28 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories533 kcal
Protein57 g
Carbohydrates28 g
Fiber0 g
Sugars6.2 g
Total Fat17 g
Saturated Fat4.7 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat5.3 g
Cholesterol400 mg
Sodium3650 mg
Potassium1561 mg
Calcium593 mg
Iron46 mg
Magnesium180 mg
Phosphorus971 mg
Zinc393 mg
Copper29 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E8.5 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B1288 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.3 mg
Folate70 mcg
Choline650 mg
Caffeine0 mg
Water933 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 52. The excerpt below is the record exactly as published.
To Pickle Oysters. Two hundred large oysters, half a pint of vinegar, half a pint of white wine, four spoonfuls of sal4", six spoonfuls of whole black pepper and a little mace
Cook this with the app: pantry check, scaling, and the assistant.