Creamed Oysters No. 2
From The art of cookery, 1899
Serves 3
Serve on toast or as stewed oysters.
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 130. The excerpt below is the record exactly as published.
Creamed Oysters No. 2. — To one cup of White Sauce No. 4, boiling hot, add one pint of drained oysters,
Cook this with the app: pantry check, scaling, and the assistant.