Oyster Stew
From Two hundred tested recipes, 1920
This gives the broiled taste.
Presented as published in 1920. 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 Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 7. The excerpt below is the record exactly as published.
OYSTER STEW Oysters, I quart; milk, I pint or more; salt, I to 14% teaspoons; butter, 3 tablespoons; pepper, ¥% teaspoon
Cook this with the app: pantry check, scaling, and the assistant.