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Blazer of Oysters
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 29. The excerpt below is the record exactly as published.
Blazer of Oysters. Take 1 quart of oysters and with a fork lift them into colander, let drain perfectly dry. Have chafing dish hot, put in 2 ounces of butter, let it melt until it begins to sizzle. Add oysters, stirring until the edges curl. Season with salt and pepper. While they are cook- ing add % pint of cream
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