Panned Oysters
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
A stew may be made by adding milk and heating.
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 Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 12. The excerpt below is the record exactly as published.
Panned Oysters. This is the simplest method of cooking. Prepare in the usual way to clean and free from bits of shell. Drain. Put 2 Tb. butter into chafing dish (over water pan) or double boiler. When butter bubbles, add oysters, and toss about until plump, and the edges curl. Serve on buttered toast. A stew may be made of this by adding milk and heating. Seasonings may be added with butter or milk. 1 pt. oysters, 1 pt. milk
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