Baked Oysters on Toast
From The Cook Book, by "Oscar" of the Waldorf, 1896
Serve with cut lemon.
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 48. The excerpt below is the record exactly as published.
Baked Oysters on Toast. Beard two dozen fine oysters, put their beards and liquor into a stewpan, and let them simmer for a few minutes. Butter some toasts thickly on one side, lay them buttered side downwards on a dish that will stand the heat of the fire and put the oys- ters on top. Strain the oyster liquor and mix with it one ounce of butter in small bits, season to taste with salt and a small quantity of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.