Creamed Oysters
From Dainty recipes, 1950
Presented as published in 1950. 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 Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 2. The excerpt below is the record exactly as published.
CREAMED OYSTERS One quart of milk; one quart oysters. Let cream come to a boil. Thicken with cracker dust until thick as batter. Season with salt, pepper. Pour in oysters and keep on stove until hot. Put in dish with cracker crumbs on top and bake.
Cook this with the app: pantry check, scaling, and the assistant.