Creamed Oysters
From Foods and household management, 1914
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 Foods and household management (1914) by Helen Kinne, page 121. The excerpt below is the record exactly as published.
Creamed oysters. — Clean oysters of all pieces of shell. Cook them below the boiling point for a few minutes until plump and edges begin to curl. Drain and add to white sauce sea- soned with celery salt. Serve on toast, in bread cases
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