pescatariangluten-freenut-freesoy-freefish-free
Oysters Rhode Island
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 117. The excerpt below is the record exactly as published.
Oysters Rhode Island Take twenty large oysters; parboil them in their juice; set aside in a hot dish Then take two dessertspoons of butter, two cups of cheese chopped fine, a little salt, and a dash of cayenne; mix all together in double boiler to melt, and while melting beat three eggs
Cook this with the app: pantry check, scaling, and the assistant.