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Oysters Cooked in the Shells
From The complete cook book, 1900
Serves 4
This method preserves the natural flavor.
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 complete cook book (1900) by Rees, Jennie Day Mrs., page 15. The excerpt below is the record exactly as published.
OYSTERS COOKED IN THE SHELLS. Wash and scrub the shells, and put them in a pan with the round side down (to hold the juice), and cook either in a hot oven, on the top of a hot stove, on a grid- iron over the coals, or in a steamer, ten to twenty min- utes. When the shells open, the oysters are done. Remove the upper shell; season the oyster on the lower shell with butter, pepper, salt and vinegar
Cook this with the app: pantry check, scaling, and the assistant.