Recipe Manuscript

To Pickle Oysters

Name: To Pickle Oysters
Prep time: PTPT20M
Cook time: PTPT30M
Yield: 4
Cuisine: European
Ingredients: 500 g fresh oysters (shucked, with liquor reserved); Up to 250 ml filtered water (if needed, to cover oysters); 2-3 blades mace; 1 nutmeg (1/2 sliced thinly); 1 teaspoon whole white peppercorns; 1-2 pinches of salt (to taste); 1 small shallot, finely sliced (optional); 45 ml dry sherry (substitute for historical 'sack')

1700

From the treasured pages of Receipts in cookery and medicine 1700

Unknown Author

Renaissance (1400 - 1700)European Intermediate Snack Dinner 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

To Pickle Oysters

"The oysters must be carefully opened from cuttinge and their owne water preseru'd to boyle them in, they must not haue any (the least) smoak, boyle very safely for neer half an hower, if they haue not water enough of their owne to couer them, you must add a little spring water, when you stue 'em on ye fire put in a little large mace, & some nuttmegg sliced, white pepper whole, as much salt as pleaseth with your owne pallat and if you like it a little tast of shallot. if they bee kept after a weeke they must bee boyl'd againe a little, when they are cold put in a little sack. &c."

Note on the Original Text

This recipe, like many from its era, blends instruction with suggestion, leaving much to the cook's experience — for example, salt is added 'as pleaseth your own pallat.' The spelling reflects 17th-century norms ('boyle,' 'preseru'd,' 'nuttmegg'). There's little quantification and timing is estimated ('boyle very safely for neer half an hower'). The writing is narrative, emphasizing careful handling of ingredients and gentle cooking, typical for shellfish to prevent toughness or loss of flavor, and includes advice for storage, demonstrating both practicality and thrift.

Modern Kitchen Interpretation

Recipe's Origin

Receipts in cookery and medicine 1700 - Click to view recipe in book

Title

Receipts in cookery and medicine 1700 (1700)

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

Writer

Unknown

Era

1700

Publisher

Unknown

Background

Step into the kitchen of the early 18th century, where this charming culinary manuscript tempts tastebuds with recipes and secrets from a bygone era. A delicious journey for both the curious cook and the history lover.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from around 1700, when oysters were a prized and widely enjoyed ingredient in Britain. Pickling was a key method for preserving shellfish for later use, especially valuable before the advent of refrigeration. 'Sack' referred to a type of fortified wine (similar to sherry) frequently used in English cookery to enhance both flavor and preservation. Cookbooks were typically handwritten collections, passed down among families or within social circles, recording beloved and practical recipes. This simple pickle allowed for oysters to be enjoyed well beyond their season or coastal availability.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The cook would have needed an oyster knife for careful shucking, a sturdy saucepan or pot for gentle simmering, perhaps over a wood or coal fire. Strainers or muslin would help remove shell fragments. Storage required ceramic or glass jars covered with parchment or leather, sealed with a cloth, and kept in a cool larder. Measuring was done by eye or taste rather than precise spoons.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

30 mins

Servings

Ingredients

1 lb (16 oz) fresh oysters (shucked, with liquor reserved)
Up to 1 cup filtered water (if needed, to cover oysters)
2-3 blades mace
1 nutmeg (1/2 sliced thinly)
1 teaspoon whole white peppercorns
1-2 pinches of salt (to taste)
1 small shallot, finely sliced (optional)
3 tablespoons (1.5 fl oz) dry sherry (substitute for historical 'sack')

Instructions

Begin by carefully shucking about 1 lb (16 oz) of fresh oysters, collecting their natural juices (liquor) in a bowl.
Place the oysters and their liquor in a saucepan, adding enough filtered water to just cover them if needed.
Add 2-3 blades of large mace, 1/2 a nutmeg thinly sliced, 1 teaspoon of whole white peppercorns, a pinch or two of salt to taste, and optionally one small shallot, finely sliced.
Gently simmer (do not boil vigorously) for 25-30 minutes, ensuring the oysters are always covered with liquid.
Remove from heat and let cool.
Transfer oysters to sterilized jars and cover with their cooking liquor.
If you wish to store them for longer than one week, reheat gently to a simmer, then cool again before returning to the jars.
Once cooled, add about 3 tablespoons (1.5 fl oz) of dry sherry, then seal well and refrigerate.

Estimated Calories

100 per serving

Cooking Estimates

Preparing the oysters and ingredients takes about 20 minutes. Simmering the oysters gently takes 30 minutes. This recipe makes about 4 servings, and each serving has an estimated 100 calories.