Panned Oysters
From The Henderson cook book, 1914
Serves 4
Presented as published in 1914. 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 The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 7. The excerpt below is the record exactly as published.
PANNED OYSTERS. Pick over the opened oysters to remove bits of shell. Wash quickly in cold water and drain on sieve. Put into sauce- pan with 1 tablespoon butter for 25 oysters and a dash of salt
Cook this with the app: pantry check, scaling, and the assistant.