Devilled Oysters
From À la mode cookery, 1902
Serve with brown bread and butter.
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 67. The excerpt below is the record exactly as published.
Devilled Oysters When the oysters are opened, retain them and their liquor in the deep shell. Insert cayenne pepper and salt to taste, and put the shells on the gridiron with a piece of butter
Cook this with the app: pantry check, scaling, and the assistant.