Panned Oysters
From Anson County cook book, 1928
Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 2. The excerpt below is the record exactly as published.
PANNED OYSTERS Put 2 tablespoons of butter into a very hot baking pan, then put in well drained oysters and cook in oven until brown. Have toast ready and soften with liquor from pan, place three or four oysters on each piece of toast. Sprinkle with parsley chopped fine
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