Oyster Stew
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 9. The excerpt below is the record exactly as published.
Oyster stew Broiled finnan haddie Eggs Gambetta Baked potatoes Mutton chops Rolls French fried potatoes Coffee String beans Camembert cheese and crackers Coffee DINNER Potage Venitienne Aiguillettes of bass, a la Russe Beef steak, Provenc,ale Georgette potatoes Lettuce and tomato salad Fancy ice cream Assorted cakes Coffee Oyster stew. Put in a pot six oysters with their own juice, bring to the boiling point, and skim. Then add one cup of boiling milk, one ounce of sweet butter, and salt
Cook this with the app: pantry check, scaling, and the assistant.