Creamed Oysters

Ingredients

• one quart of oysters
• one pint of milk or cream
• one tablespoonful of flour
• one-third of a cupful of milk
• a level teaspoonful of salt
• one tablespoonful of butter

Method

1. 1

   Cook and drain oysters.

2. 2

   Heat milk or cream until bubbles appear.

3. 3

   Mix flour with milk and stir into boiling liquid.

4. 4

   Cook five minutes, add salt and butter, season oysters with white pepper, and add cream sauce.

5. 5

   Serve at once.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 184. The excerpt below is the record exactly as published.

Creamed Oysters Cook and drain one quart of oysters as directed in Curried Oysters, No. 2. Put one pint of milk or cream in the upper pan and place it over the pan of hot water. Cover, and cook until fine bubbles appear all over the surface. Mix one tablespoonful of flour with one-third of a cupful of milk. Stir this into the boil- ing liquid and cook five minutes; then a level tea- spoonful of salt, if milk is to be used, one tablespoonful of butter. Season the oysters with a little white pep- per and add the cream sauce. Serve at once. Soft Cream Omelet Heat in the chafing dish to the boiling point, one teaspoonful of butter, and one-half cupful of sweet milk. Beat six eggs very light, and add to this. As soon as the mixture begins to set, stir, and continue to stir until no liquid is left, it all having been trans- formed into a dehcious, flaky omelet. This can be cooked in five minutes. Beef and Eggs Soak a quarter of a pound of shaved, dried beef in a pint of water ten minutes ; then drain off the water. Beat four eggs. Put in a tablespoonful of butter in the granite dish and place over the lamp. When the butter is hot, add the beef and stir until the slices curl. Place the dish over the pan of water, and both over the lamp. Add the eggs, and stir until they become thick and creamy. Serve at once. 354 THE NEW ANNIE DENNIS COOK BOOK Fried Eggs Melt just enough butter to grease the pan; add the eggs, being careful not to break the yolks. Cover and cook until the whites are all set ; or longer if you like the yolks hard. Scrambled Eggs Break six or eight eggs into the upper pan of the chafing dish ; beat them well. Add four tablespoonf uls sweet milk, one of butter, and one level teaspoonful of salt

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