Oysters and Bacon
From The household gas cookery book, 1900
Serves 3
Presented as published in 1900. 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 household gas cookery book (1900) by Helen Edden, page 49. The excerpt below is the record exactly as published.
Oysters and Bacon." Take two dozen large, fresh oysters, sprinkle with a little white pepper on them, roll each into a very thin slice of bacon just large enough to cover the oyster. Dip them in beaten egg, then in fine breadcrumbs, and fry in boiling fat. Put them on six short silver skewers
Cook this with the app: pantry check, scaling, and the assistant.