Baked Oysters in their Shells
From The Cook Book, by "Oscar" of the Waldorf, 1896
Serve hot.
Presented as published in 1896. 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 The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 47. The excerpt below is the record exactly as published.
Baked Oysters in their Shells. Open some oysters, remove the beards and dip them first in beaten egg and then in finely grated breadcrumbs that have been seasoned with pepper, salt and grated nutmeg. Place the oysters in their lower shells, put a small piece of butter on each, and bake for a few minutes in a brisk oven. When ready, place the shells with the oysters on a dish, squeeze a small quantity of lemon juice over each, and serve. Baked Oysters on Toast. Beard two dozen fine oysters
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