DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803

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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803

Page 5

To pickle oysters
Take two hundred of the newest oysters you can get & be careful to save the liquid in a pan as you open them. Cut off the black Verge, saving the rest put them into their own liquor; then put all the liquor and oysters into a kettle, boil them half an hour on a gentle fire, and do them very slowly, skimming them as the scum rises; then take them off the fire take out the oysters and strain the liquid through a fine cloth.   Then put in the oysters again take out a pint of the liquid when hot, and put thereto three quarters of an ounce of mace and half an ounce of cloves. Just give it one boil then put in the oysters, and stir up the spices well among them;  Then put in a spoonful of salt, three quarters of a pint of the best white wine vinegar and a quarter of an ounce of whole peper.  Then let them stand till they be cold, and put the oysters as many as you can into a jar or Barrel.

Saving...

To pickle oysters Take two hundred of the newest oysters you can get & be careful to save the liquid in a pan as you open them. Cut off the black Verge, saving the rest put them into their own liquor; then put all the liquor and oysters into a kettle, boil them half an hour on a gentle fire, and do them very slowly, skimming them as the scum rises; then take them off the fire take out the oysters and strain the liquid through a fine cloth. Then put in the oysters again take out a pint of the liquid when hot, and put thereto three quarters of an ounce of mace and half an ounce of cloves. Just give it one boil then put in the oysters, and stir up the spices well among them; Then put in a spoonful of salt, three quarters of a pint of the best white wine vinegar and a quarter of an ounce of whole peper. Then let them stand till they be cold, and put the oysters as many as you can into a jar or Barrel.