Oysters Panned Plain
From The chafing-dish supper, 1894
Presented as published in 1894. 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 chafing-dish supper (1894) by Christine Terhune Herrick, page 9. The excerpt below is the record exactly as published.
two tablespoonfuls of butter into the blazer ; when it is hot, add the terrapin, season with salt and cayenne, pour over it three tablespoonfuls of sher- ry, and serve as soon as it is all heated through. CHAPTER V. OYSTERS, CLAMS, SCALLOPS PANNED OYSTEKS, PLAIN". In two tablespoonfuls of butter, melted in the blazer, lay twenty good-sized oys- ters. As soon as the edges curl, dust them with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.