Victorian finger foods

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a metal bucket filled with food on top of a wooden table next to a book

Pickled Oysters, Whelks, and Periwinkles: "Most types of shellfish could be bought for practically nothing. Of course, shellfish has a distressing tendency to go off quickly – hence the popularity of pickling to preserve the goods as long as possible. When shellfish was sold fresh, about half of the customers preferred to eat it raw and still alive as opposed to boiled. If you were lucky, the oysters, whelks, etc., were relatively fresh when they went into the pickling solution."

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