Panned Oysters
From Buckeye cookery, 1892
Serves 2
This dish is delicious.
Presented as published in 1892. 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 Buckeye cookery (1892), page 170. The excerpt below is the record exactly as published.
PANNED OYSTERS. Cut stale bread in thin slices, then round them, removing all crust. Make them to fit patty-pans; toast them, butter, and place in pans. Moisten with three or four tea-spoons of oyster liquor; then place on the toast a layer of oysters, sprinkle with pepper, and put on top a small piece of butter
Cook this with the app: pantry check, scaling, and the assistant.