Oysters Thorndike
From A bachelors cupboard, 1906
A delicacy from the Thorndike Hotel in Boston.
Presented as published in 1906. 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 A bachelors cupboard (1906) by A. Lyman Phillips, page 25. The excerpt below is the record exactly as published.
a pint of oysters and drain off all the liquor possible. Put the oysters in the chafing dish, and as the liquo-r flows from them remove with a spoon and so continue until 6i A BACHELOR'S CUPBOARD Snacks of Sea Food the oysters are very plump. Sprinkle with salt and pepper and serve on whatever biscuit you fancy. And don't forget to add two tablespoonfuls of melted butter when seasoning them. THORN- The Thorndike Hotel in Boston has an DIKE oyster recipe invented by its chef which is OYSTERS really a delicacy. Two tablespoonfuls of butter are melted in the chafer, and a pint of oysters, drained of the liquor, is added to cook until plump to bursting point. Then over them is poured a quar- ter-cup of thin cream and two egg yolks are stirred in to thicken it. With salt, black and cayenne pepper, and a slight grating of nutmeg
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