Creamed Oysters No. 1
From The art of cookery, 1899
Serves 4
Serve in patty cases or pies.
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 129. The excerpt below is the record exactly as published.
one cup of hot White Sauce No. 2 add a pint of oysters drained in a colander. Stir with a wooden spoon while heating, and as soon as the mixture boils and the thin edges of the oysters wrinkle and separate, remove from the fire, season, and serve in patty cases, vol-au-vents, or pies. Creamed Oysters No. 2
Cook this with the app: pantry check, scaling, and the assistant.