Creamed Oysters
From Trinity cook book, 1925
Very nice served in hot patty cases or on crackers.
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 2. The excerpt below is the record exactly as published.
CREAMED OYSTERS Put piece of butter size of a walnut into double boiler, when this is soft stir in one-half cup oJ thick cream, let come to boil and thicken with flour enough for a thick sauce (about two level tablespoons) ; season with salt and pepper. Wash and drain in colander one quart of oysters
Cook this with the app: pantry check, scaling, and the assistant.