Oyster Stew
From Purity flour cookbook, 1917
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 50. The excerpt below is the record exactly as published.
OYSTER STEW Pick over the oysters, strain the oyster liquor, put 2 quarts oysters in a saucepan with the oyster liquor Shake them over the fire, and when they begin to curl and get plump, skim them out, add a pint of cream or rich milk to the liquor, add seasoning and butter
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