pescatariannut-freeegg-freesoy-free
Oysters, Baked
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for one or two persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1060. The excerpt below is the record exactly as published.
Oysters, Baked. — IMix three table-spoon- fuls of fiinely-grated bread-crumbs with half a salt-spoonful of salt, a salt-spoonful of white pepper, and a quarter of a nutmeg, grated. Beard a dozen oysters, dip them in beaten egg, roU them in the seasoned crumbs, put each one in its lower shell, and lay a small piece of butter
Cook this with the app: pantry check, scaling, and the assistant.