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New Way of Preparing Oysters
From The Cook County cook book, 1912
Serves 2
Ensure oysters are well coated.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 167. The excerpt below is the record exactly as published.
NEW WAY OF PREPARING OYSTERS.— Put 2 doz. oys- ters in a large dish, take a small ibunch of parsley, chopped fine, a little lemon rind, grated, ^ a nutmeg, grated, and the crumbs of a stale French roll, also grated; have these all well incorporated, add- ing a little cayenne pepper. Have ready the yolks of 3 fresh eggs, beaten to a foam; dip each oyster separately into the eggs, and roll them in the bread crumbs, until they are well covered; melt J4 lb. of butter
Cook this with the app: pantry check, scaling, and the assistant.