Recipe Manuscript

To Pickle Oysters

Name: To Pickle Oysters
Prep time: PTPT20M
Cook time: PTPT10M
Yield: 8
Cuisine: European
Ingredients: 1.5 kg fresh large oysters (about 100 oysters, shucked, with liquor reserved); 250 ml dry white wine or white wine vinegar; 1 tablespoon (about 15 whole) black peppercorns; 2-3 blades of mace; Optional: substitute ground mace if blades are unavailable (use 1/2 teaspoon)

1720

From the treasured pages of Cookbook of 1720

Unknown Author

Culinary Enlightenment (1700 - 1800)European Beginner Snack Other

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Pickle Oysters

"Take 100 of large ones wash them in their own liquor into a sauce pan, then strain it throw a cloth upon them & give them one scauld till the plump, take them out & set ym on a plate before ye fire, put to ye liquor 1/2 a pint of white wine or as much vinegr, mace, whole pepper boil all together, & pour it boiling hot upon yr oysters, & cover them close"

Note on the Original Text

The recipe’s language is brisk and direct, lacking specific measurements or standardized spelling (e.g., 'scauld' for scald, 'ym' for them, 'ye' for the, 'yr' for your). Instructions assume knowledge of basic techniques and require the cook to interpret quantities and timing based on experience. Spelling follows 18th-century conventions, where abbreviations and phonetic spellings were commonplace. The text is structured as a continuous narrative, without the systematic step-by-step layout favored today.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 - Click to view recipe in book

Title

Cookbook of 1720 (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

Step back to the early 18th century and discover a delightful treasury of recipes and culinary secrets, where traditional flavors meet timeless technique—a feast for curious cooks and history lovers alike.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from approximately 1720, when pickling was a common method to preserve seafood, allowing oysters to be enjoyed far from the coast or out of season. In an era before refrigeration, such techniques not only extended shelf life but imparted delightful flavors of spice and wine. Pickled oysters graced many a Georgian table, favored both for their taste and their show of abundance at festive gatherings. Recipes like this were shared among households seeking both practicality and a touch of culinary sophistication.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

A cook in the early 18th century used a sturdy sauce pan set over an open hearth or swing-arm crane, with the heat carefully controlled underneath. Oysters would be shucked with a knife, rinsed, then strained through a fine linen cloth. The pickling solution was prepared in the same pan, and once poured over the oysters, the vessel was tightly covered with a plate or cloth to seal in heat. Dishes were typically ceramic or glass, and storage would be in a cool cellar or larder.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

10 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

3.3 lbs fresh large oysters (about 100 oysters, shucked, with liquor reserved)
1 cup (8 fl oz) dry white wine or white wine vinegar
1 tablespoon (about 15 whole) black peppercorns
2-3 blades of mace
Optional: substitute ground mace if blades are unavailable (use 1/2 teaspoon)

Instructions

Begin with about 100 large oysters (roughly 3.3 lbs, shucked).
Rinse them in their own strained liquor to remove grit, then transfer both oysters and liquor to a saucepan.
Gently heat until the oysters just become plump—do not boil.
Remove oysters and place them on a plate to cool, reserving the liquor.
To the reserved oyster liquor, add 1 cup (about 8 fl oz) of dry white wine or, if preferred, 1 cup white wine vinegar.
Add a few blades of mace and 1 tablespoon of whole black peppercorns.
Bring this mixture to a boil, then pour it boiling hot over the oysters arranged in a single layer in a ceramic or glass dish.
Immediately cover tightly and allow to cool.
Store the oysters in their pickling liquor in the refrigerator for up to a week.
Serve chilled.

Estimated Calories

70 per serving

Cooking Estimates

It usually takes about 20 minutes to prepare the oysters and the pickling liquid. The actual cooking time is very short, as you only need to gently heat the oysters until plump and then boil the liquid, which together takes about 10 minutes. Each serving is low in calories, making this a light appetizer. This recipe yields about 8 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.