Creamed Oysters

Ingredients

• One quart of oysters
• ^ pint of cream
• 1 teaspoon of butter
• ^ teacup of powdered crackers

Method

1. 1

   Scald oysters in their liquor and drain.

2. 2

   Add to hot cream, then add butter and crackers, seasoning with pepper and salt.

3. 3

   Serve very hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 26. The excerpt below is the record exactly as published.

creamed oysters in frying basket and dip % a minute in kettle of boiling water deep enough to cover them. Drain, dry on a soft cloth and proceed as usual. Oyster Stew. Boil 1 cup of strained oysters, % cup of water, skim and add % saltspoon of pepper, % teaspoon salt, 1 tablespoon butter, 1 table- spoon rolled crackers. When it begins to boil add % cup of cream or milk, stir a moment. Serve in hot tureen. Fricassee Oysters. One quart of oysters, 1% tablespoons of butter, 1 tablespoon of flour, 2 eggs, 1 teaspoon chopped parsley, cayenne, black pepper and salt. Put oysters in colander to drain, blend butter and flour, melt in saucepan, stir until smooth and slightly browned, then add oysters and seasoning, stir for 5 minutes, then add eggs beaten light ; stir continuously, cook about 5 minutes. Serve in hot dish. KENTUCKY RECEIPT BOOK. 45 ^ -■■-— ... ^. ■■_, . I 11 _■--■■- ■■■! ^M. ■■!■ ■■■»ll I I ^^^M— ^ Oysters in Ioe« Have a 10-pound block of ice, scoop out center large enough to contain as many oysters as are required for serving. Place fold of cotton on platter, cover with napkin and spread with bunches of parsley, then place on ice. Put oysters in cavity of ice and garnish edges with parsley and celery tips. Serve in oyster plates with quarters of lemon. Oyster Stew. One quart of oysters, 1 pint of cream, 10 crackers pulverized, 1 tablespoon of butter. Put oysters in saucepan with their liquor. "When hot drain well and add to hot cream, also butter and crackers, pepper and salt. Creamed Oysters; One quart of oysters, 1 pint of cream, 1 tablespoon flour, 1 slice of onion, a dash of mace, salt and pepper. Put cream in double boiler with onion and mace, bring to a boiling point. Mix floiU' with cold milk, stir into boiling cream. Let oysters come to a boil in their own liquor, skim carefully, drain, off liquor, add oysters to the cream, remove mace and onion. Serve very hot. Oyster Saute. Two dozen large oysters, 2 tablespoons of butter, 4 tablespoons of cracker crumbs, salt and pepper. Drain oysters in colander, sea- son with salt and pepper ; roll in cracker crumbs. Have butter very hot in a pan, put in enough oysters to cover bottom of pan at a time and continue until all are cooked; fry a chestnut brown. Serve on hot buttered toast. Oyster Cocktail. Put into each cocktail glass shaved ice and 6 large oysters, 1 tablespoon of tomato catsup, 1 tablespoon lemon juice, 1 tablespoon of Worcestershire sauce, 2 dashes of Tobasco sauce, a pinch of salt, 1 teaspoon of grated horseradish, on top of each glass a few cubes of white celery. Serve for luncheon or dinner. Creamed Oysters. One quart of oysters, ^ pint of cream, 1 teaspoon of butter, ^ teacup of powdered crackers

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