Oyster Butter
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Presented as published in 1888. 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 Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.
Oyster Butter. Beurre aux Huitres. Pound eighteen oysters in a mortar with a little lemon-juice, a little cayenne pepper, and twice their weight of butter
Cook this with the app: pantry check, scaling, and the assistant.