Creamed Oysters

Ingredients

• sixty-five oysters
• one pint of cream
• one pint of milk
• one large tablespoonful of cornstarch
• the same of butter

Method

1. 1

   Cream butter and flour together on the fire.

2. 2

   When smooth, add the cream and milk, stirring slowly; put the oysters on in their own juice and skim.

3. 3

   These should cook about five minutes.

4. 4

   Dip out oysters from their liquor and add them to the cream.

5. 5

   Last of all, strain the liquor, pour in the cream, do not allow it to boil after putting in the juice, or it will curdle, season with pepper, salt, a little cayenne.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 113. The excerpt below is the record exactly as published.

Creamed Oysters and Macaroni A pint of cold creamed oysters in a well buttered dish, bits of cheese and pieces of butter into a cup of hot milk. When cheese and butter are dissolved turn it over the oysters, cover with rolled soda biscuits, moistened in hot milk; bake in a well covered dish, brown before serving. Creamed Oysters To sixty-five oysters take one pint of cream and one pint of milk one large tablespoonful of cornstarch and the same of butter

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