Breaded Oysters
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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 paper-bag cookery manual (1911) by Charles Herman Senn, page 18. The excerpt below is the record exactly as published.
Breaded Oysters. Remove the beards from twelve large oysters, drain them on a cloth, and egg them carefully, then roll in fresh bread crumbs ; put them in a thickly buttered paper-bag with about two table-spoonfuls of oiled butte
Cook this with the app: pantry check, scaling, and the assistant.