Maryland Stewed Oysters
From Kirmess cook book, 1907
Serves 4
This is for two quarts of oysters.
Presented as published in 1907. 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 Kirmess cook book (1907), page 38. The excerpt below is the record exactly as published.
MARYLAND STEWED OYSTERS. Mrs. C. M. Oould, Bayside, L. I. Take one pint of juice, let it simmer, skimming it carefully, then rub the yolks of three hard boiled eggs and one large spoonful of flour well together and stir into the juice ; cut in small pieces, a quarter of a pound of butter, half teaspoonful of whole allspice, a little salt, a little cayenne and the juice of a fresh lemon
Cook this with the app: pantry check, scaling, and the assistant.