Creamed Oysters in Ramekins

Ingredients

• a quart of oysters
• a cup of cold water
• three tablespoonfuls of butter
• three tablespoonfuls of flour
• half a teaspoonful of salt
• a dash of pepper
• one cup and a half of rich milk or cream
• olives or pickles

Method

1. 1

   Pour cold water over oysters, wash to remove shell or sand.

2. 2

   Strain liquor, heat to boiling, skim, add oysters, heat quickly to boiling point; drain oysters.

3. 3

   Melt butter, cook flour, salt, and pepper, add broth and cream, stir until boiling, then add oysters and heat.

4. 4

   Serve in hot ramekins.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 348. The excerpt below is the record exactly as published.

CREAMED OYSTERS IN RAMEKINS. Pour a cup of cold water over a quart of oysters, and look over and wash the oysters to remove shell or sand. Strain the liquor through two folds of cheesecloth, set it over the fire and heat to the boiling point; skim, then add the oysters and heat these as quickly as possible to the boiling point ; drain the oysters and leave them whole or cut them in halves. Melt three tablespoonfuls of butter; in this cook three tablespoonfuls of flour, half a teaspoonful of salt, and a dash of pepper, then add a cup of the broth and half a cup of rich cr^am, or in place of these one cup and a half of rich milk ; stir until boiling, then add the oysters and let become very hot. Serve in covered ramekins, made hot by rinsing them in hot water. Serve with these olives or pickles

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