Baked Oysters
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Serve immediately.
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.
Baked Oysters. Huitres au Four. Mix three tablespoonfuls of finely-grated bread- crumbs with half a saltspoonful of white pepper and a grate of nutmeg. Beard a dozen oysters, dip them in beaten ^gg, roll them in the seasoned crumbs, put each one in its lower shell, and lay a small piece oi butter upon it. Place the oysters in the oven for a few minutes until they are quite hot. Before serving, squeeze a little lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.