Oysters, Creamed

Ingredients

• one quart of oysters
• one pint of cream
• a generous table-spoonful of flour
• a teaspoonful of onion-juice
• Season with salt
• a little cayenne pepper
• their own liquor
• square pieces of toast

Method

1. 1

   Put the cream over the fire in a double boiler.

2. 2

   Mix flour with a little cold milk and stir into the boiling cream.

3. 3

   Season with salt, cayenne pepper, and onion-juice.

4. 4

   Let the oysters come to a boil in their liquor, drain, and add to the cream mixture.

5. 5

   Serve over hot buttered toast.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 162. The excerpt below is the record exactly as published.

Oysters, Creamed. — To one quart of oysters use one pint of cream. Put the cream over the fire in a double boiler, mix a generous table-spoonful of flour with a little cold milk and stir into the cream when it is boiling. Season with salt, a little cayenne pepper, and a teaspoonful of onion- juice. Let the oysters come to a boil in their own liquor. Drain off all the liquor and turn the oysters into the cream mixture. Have ready on a hot platter square pieces of toast

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