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Oysters a la Toronto

Name: Oysters a la Toronto
Yield: 6 servings
Ingredients: three dozen oysters; two dessertspoons of butter; a dash of salt; pepper; the yolk of one egg; a half cup of cream or milk; a little sherry (if desired)

From The Toronto Cook Book, 1915

Serves 6

Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 117. The excerpt below is the record exactly as published.

Oyster a la Toronto Take three dozen oysters. Place them in a very hot pan, adding two dessertspoons of butter, a dash of salt and pepper, stir until the oysters are cooked ; then add the yolk of one egg well beaten with a half cup of cream or milk (mixed with the egg). Add a little sherry (if desired)

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