Creme de la Creme Oysters
From Dora's cook book, 1888
Serves 8
Presented as published in 1888. 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 Dora's cook book (1888) by Dora E. Fairfield, page 5. The excerpt below is the record exactly as published.
CREME DE LA CREME OYSTERS. Two quarts solid oysters, one dozen cra kers rolled fine one cup oyster juice, lump of butter, one cup good sherry wine, pepper, salt, and mace to taste. In a deep dish in which the oysters are to be served place alternate layers of cracker crumbs and oysters, beginning with the crackers ; season each layer of oysters with mace, pepper, and salt. When the dish is full put a lump of butter on top of the cracker crumbs, then pour the oyster juice, then the wine over the crumbs. Bake half an hour. CREAMED OYSTERS. One quart of oysters, one pint of cream, a small piece of onion, a little mace, a tablespoon of flour, salt and pepper to taste
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