Oysters a la George Trimble Davidson
From The bachelor and the chafing dish, 1895
A pint of rich cream added to the broth of the oyster makes the dish richer, though it is not absolutely necessary.
Presented as published in 1895. 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 bachelor and the chafing dish (1895) by Deshler Welch, page 33. The excerpt below is the record exactly as published.
Oysters a la George Trimble Davidson. — Butter the size of two eggs melted first in the dish, then pour in a quart of oysters and as much of the broth as desirable, flavor with salt and pepper, a teaspoonful of paprika, and a dash of tabasco. Cut up celery and put in about two tablespoonfuls, squeeze in the juice of half a lemon, and add two tablespoons of sherry. Cook about four minutes, and serve on hot toast. A pint of rich cream
Cook this with the app: pantry check, scaling, and the assistant.