Broiled Oysters
From The Cook County cook book, 1912
Serves 2
Recipe by Eloise Jennings, Winnetka.
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 The Cook County cook book (1912) by Associated College Women Workers, page 163. The excerpt below is the record exactly as published.
BROILED OYSTERS.— Free from the shells, pour water over the oysters and drain. Dip in melted butter, then in highly-sea- soned cracker dust; let stand until a crust is formed, as they will then retain their juices. Lay on a fine, well-buttered wire grid- iron, till a delicate brown. Serve on a hot platter
Cook this with the app: pantry check, scaling, and the assistant.