Deviled Oysters

Name: Deviled Oysters
Ingredients: Drain 25 oysters.; Put liquor on to boil.; Add a little chopped parsley.; Rub 1 tablespoon of flour; and 1 of butter together; add a little milk to make a smooth paste.; Add yolks of two eggs; and a little nutmeg.

From Historic Paxton, her days and her ways, 1722-1913, 1913

Presented as published in 1913. 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 Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 56. The excerpt below is the record exactly as published.

Deviled Oysters (Mrs. John Y. Boyd.) Drain 25 oysters. Put liquor on to boil. Cut oysters with a silver knife. Add a little chopped parsley. Put the boiled liquor through a fine sieve. Use i^ pint of liquid — half of this liquor and half cream. Rub 1 tablespoon of flour and 1 of butter to- gether, add a little milk to make a smooth paste. Turn this back into rest of liquid and heat well. Season with white and red; pepper and 1 tea- spoon of salt. Add yolks of two eggs and a little nutmeg.

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