Oyster Stew
From The New York receipt book, 1882
Serve hot with toast or crackers.
Presented as published in 1882. 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 New York receipt book (1882) by D.B. Dewey & Co, page 3. The excerpt below is the record exactly as published.
Oyster Stew. — Put one quart oysters, in their own liquor, on Are. The moment they begin to boil, skim oysters out and add to the liquor half pint of hot cream, salt, pepper, and mace to suit. Skim well; remove: add to it the oysters, and add one and a half ounces butter
Cook this with the app: pantry check, scaling, and the assistant.