Take a Hundred and an Half of large Oysters, wash them and scald them in their own Liquor; then take them out, and lay them to cool; strain their Liquor, boil and scum it clean, and put to it a Pint of White Wine, and half a Pint of white Wine Vinegar, one Nutmeg grosly beaten, one Onion slit, an Ounce of white Pepper, Half whole, the other Half bruised, six or eight Blades of Mace, a Quarter of an Ounce of Cloves, five or six Bay-leaves; boil up this Pickle till it has a good Taste; then cool it: put your Oysters in a deep Pot or Barrel, put the Pickle to them when it is cold, and they will be ready to eat in five or six Days, and will keep three Weeks or a Month, if you take them out with a Spoon, without touching them with your Fingers.
Kategorisierung:Fisch & Schalen- und Krustentiere:
Marlene Ernst (Transkription): "To Pickle Oysters", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 025,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-pickle-oysters (18.08.2022).
Datenbankeintrag erstellt von Marlene Ernst.