Fulton Market Stew
From Temperance cook book, 1887
Serves 3
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 16. The excerpt below is the record exactly as published.
FULTON MARKET STEW. Butter a baking-dish; take a quart of the largest saddle rock oysters, take them from the liquor and lay them in the dish with bits of butter, salt and pepper, to your tast
Cook this with the app: pantry check, scaling, and the assistant.