gluten-freenut-free
Oyster Stew
From Magnet users cook book, 1920
Serves 4
Recipe by Mrs. Chester S. Armstrong, Waweig, N.B.
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
- Put 1 quart of milk
- most of the juice of a can of oysters
- piece of butter size of small egg
- salt
- pepper
Method
Heat milk and oyster juice, chop oysters fine and add to milk with salt, pepper, and butter.
Thicken with cracker crumbs and let boil well.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 6. The excerpt below is the record exactly as published.
OYSTER STEW. Put 1 quart of milk and most of the juice of a can of oysters on to heat, chop oysters fine and put in milk, salt, pepper and piece of butter size of small egg
Cook this with the app: pantry check, scaling, and the assistant.