Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Hot Oyster Cocktail
From The home cook book, 1905
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- a dozen medium-sized Blue Point oysters
- two tablespoons of minced celery
- a little salt
- a dash of red pepper
- two tablespoons of butter
- a sherry glass of sherry
Method
Open oysters and catch their liquor in a saucepan.
Heat the liquor, skim off scum, and mix in celery, salt, red pepper, and butter.
When hot, add oysters and cook until edges curl.
Stir in sherry and serve in hot soup plates.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 11. The excerpt below is the record exactly as published.
HOT OYSTER COCKTAIL Open a dozen medium-sized Blue Point oysters, and catch their liquor in an earthen saucepan or chafing-dish. Set the dish to heat, and as soon as the liquor begins to bubble take off the scum and mix in two tablespoons of minced celery, and add a little salt, a dash of red pepper, and two tablespoons of butter. When these ingredients are all hot and well blended slip in the oysters. Watch closely until their edges begin to curl, and then add a sherry glass of sherry
Cook this with the app: pantry check, scaling, and the assistant.