Boxed Oysters (Virginia Style)

Name: Boxed Oysters (Virginia Style)
Ingredients: Take crusty rolls cut off the top; Fill the space with oysters; seasoning with sault; pepper; butter; some of the crumb of the roll that you have removed

From Standard Paper-Bag Cookery, 1912

Serve hot. Lemon juice or a little mace is sometimes used for seasoning the oysters.

Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 10. The excerpt below is the record exactly as published.

Boxed Oysters (Virginia Style). — Take crusty rolls cut off the top and scoop out the hearts leaving them 30 STANDARD PAPER BAG COOKERY, each like a box. Fill the space with oysters, seasoning with sault, pepper and butter and sprinkling over them some of the crumb of the roll that you have removed

Cook this with the app: pantry check, scaling, and the assistant.