Pan Oysters No. 2
From Original White House Cookbook, 1887
Serves 2
A good substitute for roasted oysters.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 42. The excerpt below is the record exactly as published.
PAN OYSTERS. No. 2. Lay in a thin pie tin or dripping-pan half a pint of large oysters, or more if required; have the pan large enough so that each oyster will lie flat on the bottom; put in over them a little oyster liquor, but not enough to float; place them carefully in a hot oven and just heat them through thoroughly — do not bake them — which will be in three to flve minutes, according to fire; take them up and place on toast
Cook this with the app: pantry check, scaling, and the assistant.