Oysters in a Block of Ice
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Best for luncheons or gentlemen's suppers.
Presented as published in 1885. 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
- a block of clear ice
- five or six oysters in half-shells
- a dish large enough to contain all the water from the melting ice
Method
Make a slight hollow in the upper surface of the ice and lay the deep half-shells containing the oysters in this cavity.
Place the block of ice on a dish to catch melting water and serve the oysters on the block of ice.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 95. The excerpt below is the record exactly as published.
OYSTERS IN A BLOCK OF ICE. This method of icing oysters is more suitable for lunch- eon, or for a gentlemen's supper, than for a dinner-service. A block of clear ice is best: snow-ice, or that which is opaque and full of air-holes, melts more quickly than clear ice. Make a slight hollow in the upper surface of the ice, and lay the deep half-shells containing the oysters in this cavity ; place the block of ice on a dish large enough to contain all the water from the melting ice
Cook this with the app: pantry check, scaling, and the assistant.