Devilled Oysters
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Serve with brown bread and butter.
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 Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.
Devilled Oysters. Huitres au Diable. When the oysters are opened (choose large ones) retain them and their liquor in the deep shell. Insert cayenne pepper and salt to taste, and put the shells on a gridiron with a piece of butter
Cook this with the app: pantry check, scaling, and the assistant.