Creamed Oysters
From Principles of food preparation, 1914
The amount given will be sufficient for eight slices of toast.
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 28. The excerpt below is the record exactly as published.
2 tablespoonfuls butter. 1 pint milk. Seasoning to taste. Strain the oysters, and heat the oyster Uquor until it boils. Add the milk, previously heated. Lastly add the oysters, the seasoning, and the butter, and cook until the gills separate and " frill." Repeat this process, using cold milk, and heating the mixture until the oysters are cooked. Compare the flavor of the two dishes. What parallel result have you found in any of your previous exercises in cooking? Repeat the process, first heating the milk, adding to it the cold oyster liquor, etc., and heating the mixture until the oysters are cooked. Compare with the first method used as to the consistency of the two dishes. Note. The amount given above will serve four persons. Proportion- ate quantities may be used for individual experiments. Oyster Soup Use the same ingredients as for stew, with the addition of two tablespoonfuls of flour. Melt the butter, blend into it the flour and seasoning, add the oyster liquor, and stir until the mixture boils. Add the milk and the oysters, and cook until the oysters are done. A little onion juice or scraped onion, or a blade or two of mace, may be cooked with the soup if the flavor is desired. Repeat the process, adding the milk to the melted butter and flour, cooking as before, and adding the oyster liquor after the first mixture has boiled. Compare 64 OYSTERS 65 the results in this case with those obtained in the similar process of making oyster stew. Note. The above amount will serve four persons. Creamed Oysters Use the same ingredients as for oyster soup, but double the amount of flour
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