Oyster Toddle

Ingredients

• one-quarter of a pound of fat salt pork
• one pint of sliced raw potatoes
• one pint of hot milk
• one tablespoonful of flour
• one pint and a half of washed oysters
• salt to taste
• pepper to taste

Method

1. 1

   Cook pork until well rendered.

2. 2

   Add potatoes, cover, and cook until tender.

3. 3

   Pour in hot milk and thicken with flour mixed with butter.

4. 4

   Add oysters, season, and remove from heat as soon as oysters ruffle.

5. 5

   Serve with hard tack or crackers.

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 11. The excerpt below is the record exactly as published.

OYSTER TODDLE. This is a seashore dish and is really a kind of chowder. Dice one-quarter of a pound of fat salt pork and cook slowly until well tried out. Add one pint of sliced raw potatoes, cover and cook in the fat until tender. Pour in one pint of hot milk and cook for five minutes ; thicken with one tablespoonful of flour rubbed into half as much butter. Add one pint and a half of washed oysters, salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.