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Celeried Oysters

Name: Celeried Oysters
Yield: 2 servings
Ingredients: one dozen large oysters; one tablespoon of butter; the same amount of chopped celery; half as much chopped parsley; a few drops of tobasco sauce

From The Monmouth Baptist ladies' cook book, 1907

Serves 2

Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 135. The excerpt below is the record exactly as published.

CELERIED OYSTERS. For one dozen large oysters put in a chafing dish one tablespoon of butter, the same amount of chop- ped celery, half as much chopped parsley, salt, and a few drops of tobasco sauce

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