Panned Oysters
From What to eat, how to serve it, 1891
Serve in the pans.
Presented as published in 1891. 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 What to eat, how to serve it (1891) by Christine Terhune Herrick, page 34. The excerpt below is the record exactly as published.
Panned Oysters. Lunch Biscuit. Stewed Prunes. Ginger Snaps. Panned Oysters. — Cut small rounds of toast to fit the bottom of deep, straight-sided patty- pans. Prettier than these are the little " nap- pies," or china fire -proof dishes, that come for this purpose. Moisten each piece of toast with a spoonful of oyster liquor, lay on it as many oysters as the pan will easily hold, sprinkle with pepper and salt^ lay a small piece of butter
Cook this with the app: pantry check, scaling, and the assistant.