Panned Oysters
From A Little Cook-Book for a Little Girl, 1905
Presented as published in 1905. 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 Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 14. The excerpt below is the record exactly as published.
Panned Oysters Take the oysters from their juice, strain it, wash the oysters, and put them back in it. Put them in a saucepan with a little salt, — about FOR A LITTLE GIRL 57 half a teaspoonful to a pint of oysters, — and a little pepper, and a piece of butter as large as the end of your thumb. Let them simmer till the edges curl, just as before, and put them on squares of hot buttered toast. Scalloped Oysters 1 pint of oysters
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