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Spiced Oysters

A preserved oyster dish flavored with vinegar, nutmeg, mace, cloves, allspice, salt, and red pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Spiced Oysters

Ingredients

Directions

  1. Remove the gills from the oysters and place them with their liquor in a large earthen vessel.

  2. Add vinegar and all other ingredients, then stir well.

  3. Set the vessel over low heat, cover it, and stir occasionally to prevent sticking.

  4. Once the oysters are well scalded, remove them from heat and transfer to jars.

  5. These oysters can be stored for a long time and are served cold.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Nutmeg + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together3,331 recipes

    Shared aroma: estragole (anise, licorice).

  3. Nutmeg + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  4. Nutmeg + macetop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  5. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oysters
Form the main body of the dish, becoming tender and firm as they are gently scalded.
Vinegar
Adds acidity that gives the preserved oysters a sharp, tangy flavour.
Cloves
Contribute warm, aromatic spice flavour to the oysters.
Allspice
Adds warm, aromatic spice flavour that complements the oysters.

The step that matters

Scalding the oysters over low heat. Gentle heat with occasional stirring prevents the oysters from sticking and scorching on the bottom of the vessel. Stopping once they are well scalded keeps them from toughening and becoming rubbery.

Swap the mace

How well each one fits the dish's main ingredients (oyster, vinegar, nutmeg, clove, allspice, pepper):

  1. Cinnamonfits better
  2. Marjoramfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against oyster, vinegar, nutmeg, clove, allspice, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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