Recipe Manuscript

How To Pickell Oysters

Name: How To Pickell Oysters
Prep time: PTPT1H30M
Cook time: PTPT2M
Yield: 10
Cuisine: European
Ingredients: 200 fresh oysters (approx. 6 kg in shells, yielding about 2-3 kg meat); 750 ml dry white wine; Strained oyster liquor (from opened oysters); 1 whole onion, peeled; 10-15 whole black peppercorns; 30-45 g (2-3 tablespoons) salt, or to taste

1700

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Intermediate Other

Original Recipe • 1700

Original Manuscript(circa Renaissance, 1400 - 1700)

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

How To Pickell Oysters

"when all the Oysters are open saue the liquor put noe water to the liquor wash the Oysters in that liquor one by one to gett out the gravell to 2 hundred of Oysters put a quarte of good white wine and all the liquor of the oysters straind before you put the white wine to them put whole peper onyon and salt according to your descression las you will have them more or less seasoned boyle all these together a very litle while for when the oysters boyle long they shrink and become hard put them upp in a Barrell or a stone mugg well stopt if they be not seasoned enough you may add more seasoning at any time the peper must be put in whole"

Note on the Original Text

This recipe is a fine example of early modern English cookery writing: little punctuation, variable spelling ('boyle' for 'boil', 'peper' for 'pepper', 'liquor' for oyster juice). Amounts are imprecise, with much left to the cook's 'discression' (discretion) and taste. Cooking times are minimal, recognizing that over-boiled oysters become tough. The instructions assume kitchen skill and flexibility, inviting the cook to season and perfect over time.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book - Click to view recipe in book

Title

Receipt book (1700)

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

Writer

Unknown

Era

1700

Publisher

Unknown

Background

A delightful glimpse into the kitchens of the early 18th century, this historic culinary manuscript promises a feast of recipes, remedies, and perhaps a pinch of mystery. Expect both practical fare and elegant inspiration for the curious cook.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe dates from around 1700 and comes from a household manuscript, reflecting the methods used in English country kitchens of the early modern period. Pickling was a key method of preserving seafood before refrigeration, extending the bounty of oyster harvests well beyond their season. Oysters were a staple for many in Britain at the time, consumed by people across social classes. Recipes like this allowed them to be stored for several weeks, retaining their flavor and texture in an era when fresh food was not always available year-round.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the early 18th century, oysters would have been opened using sturdy knives well-suited to tough shells. Liquor was strained through a fine cloth or sieve to clear out sand and debris. The boiling and pickling would be done in a large metal, copper, or ceramic pot over a fire or hearth. Finished oysters were packed into ceramic or stoneware crocks, tightly sealed with a stopper or cloth and wax, to keep air out and preserve freshness.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

1 hr 30 mins

Cook Time

2 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

200 fresh oysters (approx. 13-13.25 lb in shells, yielding about 4.5-6.5 lb meat)
3 1/4 cups dry white wine
Strained oyster liquor (from opened oysters)
1 whole onion, peeled
10-15 whole black peppercorns
2-3 tablespoons salt, or to taste

Instructions

Start by opening fresh oysters (about 200) and reserve all the liquid from inside the shells—this is the oyster liquor.
Do not add any water.
Wash each oyster individually in this strained liquor to remove any sand or gravel.
In a large pot, combine the strained oyster liquor, about 3 1/4 cups of good quality dry white wine, several whole black peppercorns, one peeled and whole onion, and enough salt to taste (start with about 2-3 tablespoons for this quantity, adjusting as you go—taste and season as desired).
Add the cleaned oysters to the pot.
Bring the mixture gently to a simmer and cook just briefly—1 to 2 minutes—being careful not to overcook, as the oysters will shrink and toughen.
Pack the oysters and their liquor into a sterilized stone or glass jar with a tight seal or stopper.
If after tasting the pickling liquor you need more seasoning, you may add more salt, white wine, or pepper.
Leave the whole peppercorns in for flavor.
Allow to cool and refrigerate if not consuming immediately.

Estimated Calories

150 per serving

Cooking Estimates

Opening and cleaning the oysters takes some time, but actual cooking is very quick—just enough to heat them through without making them tough. The prep time is longer because of cleaning each oyster. The calories are based on a typical serving of oysters, wine, and seasoning. This recipe makes around 10 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.