Oyster Custards
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 7. The excerpt below is the record exactly as published.
OYSTER CUSTARDS Cut six slices of stale bread, an inch and a half thick, into squares and scoop out the crumbs to form wells. Brush all over with melted butter and brown in the oven. Scald a dozen large oysters in their liquor until plump ; drain and chop. Thicken a half cup of the hot liquor with roux (No. 137) and the yolk of an egg. Season with salt, paprika and bit of mace
Cook this with the app: pantry check, scaling, and the assistant.