Creamed Oysters
From Purity flour cookbook, 1917
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 50. The excerpt below is the record exactly as published.
CREAMED OYSTERS One quart oysters, 1 pint of cream or sweet milk,- thicken with a little Purity Flour as for gravy. When cooked, pour in the oysters with liquor, pepper, salt and butter, a little nutmeg or mace
Cook this with the app: pantry check, scaling, and the assistant.