Oysters (Baked)
From Cookery, 1897
Presented as published in 1897. 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 Cookery (1897) by Marguerite Ninet, page 24. The excerpt below is the record exactly as published.
Oysters (Baked). — Cboose fairly large ones; when opened loosen them from the shell, put on each a tiny piece of butter, a pinch of finely-chopped herbs, and some salt and pepper with a suspicion of cayenne
Cook this with the app: pantry check, scaling, and the assistant.