pescatariannut-freeegg-freesoy-free
Broiled 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 28. The excerpt below is the record exactly as published.
Broiled Oysters. Take 2 dozen large oysters, clean and dry on a soft cloth, sprinkle with salt and pepper. Melt two ounces of butter in frying pan, place in half of the oysters ; when last one is in turn the first one and continue until all have been turned, then remove quickly from pan, place on buttered oyster broiler, cook a chestnut brown over moderate fire. While these are browning put others in the but- ter. Have 6 rounds of toast
Cook this with the app: pantry check, scaling, and the assistant.