Oyster Canapes
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 62. The excerpt below is the record exactly as published.
Oyster Canapes. Finely chop a dozen oysters, put them in a saucepan with a teaspoonful of cracker dust or £nely grated breadcrumb, a lump of butter about the size of a walnut, and one-half teacupful of thick cream» and season with salt and pepper. Stir the mixture over the fire and let it simmer for a few minutes. Cut some slices of bread about one-fourth inch in thickness
Cook this with the app: pantry check, scaling, and the assistant.