To Pickle Oysters

Name: To Pickle Oysters
Ingredients: four dozen oysters; a few pepper corns; a blade of mace; a tablespoonful of salt; three of white wine; four of vinegar

From The Germantown D. A. R. cook book, 1907

Presented as published in 1907. 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

1270Calories

137 gProtein

66 gCarbs

41 gFat

Full nutrition (33 nutrients)

Calories1270 kcal

Protein137 g

Carbohydrates66 g

Fiber0 g

Sugars15 g

Total Fat41 g

Saturated Fat11 g

Monounsaturated Fat6.1 g

Polyunsaturated Fat13 g

Cholesterol960 mg

Sodium9041 mg

Potassium3747 mg

Calcium1424 mg

Iron111 mg

Magnesium433 mg

Phosphorus2330 mg

Zinc943 mg

Copper69 mg

Manganese7.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E20 mg

Vitamin K24 mcg

Vitamin B60.7 mg

Vitamin B12210 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)2.2 mg

Niacin (B3)22 mg

Folate168 mcg

Choline1560 mg

Caffeine0 mg

Water2231 g

As published

This recipe was extracted from The Germantown D. A. R. cook book (1907) by Daughters of the American Revolution. Pennsylvania. Germantown chapter, page 1. The excerpt below is the record exactly as published.

TO PICKLE OYSTERS Wash four dozen oysters in their own liquor and then strain; and in it simmer them till scalded enough. Take them out and cover them, add to the liquor a few pepper corns, a blade of mace, a tablespoonful of salt, three of white wine and four of vinegar

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