{"id":6245,"slug":"pickled-oysters-2","title":"Pickled oysters","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1 carrot, cut in strips","1 celery root, cut in strips","1 onion, sliced fine","1 glassful of white wine","1 glassful of white wine vinegar","A spoonful of pepper berries, tied in cheese cloth","3 dozen oysters","Parsley (for serving)"],"ingredients_norm":["carrot","celery root","onion","glassful of white wine","glassful of white wine vinegar","pepper berries tied in cheese cloth","oyster","parsley"],"steps":["Parboil one carrot and one celery root cut in strips, and one onion sliced fine.","Pour off water and finish cooking in one glassful each of white wine, and white wine vinegar, with a spoonful of pepper berries tied in cheese cloth.","When done remove the peppers.","Add three dozen oysters and bring to a boil.","Serve cold with parsley."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w123:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"cf256e93f7213672a334a6f3237173225da043045d2f3f2a6136b7398853def4","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pickled-oysters-2"}