Oyster Stew
From Principles of food preparation, 1914
The amount given above will serve four persons.
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 28. The excerpt below is the record exactly as published.
Oyster Stew 1 pint oysters. 2 tablespoonfuls butter. 1 pint milk. Seasoning to taste
Cook this with the app: pantry check, scaling, and the assistant.