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Oysters (Italian Style)
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 68. The excerpt below is the record exactly as published.
OYSTERS. (Italian Style.) Drain the liquor from the oysters, spread a dish with butter, lay the oysters on it, strew finely-minced parsley over, season with salt and pep- per and sprinkle with grated Parmesan cheese. Put the dish into the oven, and when nicely brown serve with hot wafers. Mrs. Frank E. Phillips. OYSTER STEW. (Milk or Cream.) Drain the liquor from two quarts of oysters; mix with the liquor a small teacupful of hot water, add a little salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.