Oyster Casserole
From Magnet cream separator cook book, 1910
Presented as published in 1910. 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 Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 3. The excerpt below is the record exactly as published.
X cup bread crumbs, 1 pint of oysters, X cup butter, % teaspoonful salt, pinch cayenne. Mix crumbs, salt, pepper and melted butter, place in alternate layers with crumbs on top, moisten with 4 tablespoons of oyster juice
Cook this with the app: pantry check, scaling, and the assistant.