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Panned Oysters
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 13. The excerpt below is the record exactly as published.
Panned Oysters. — Put the oysters into a saucepan without water, and shake them over a moderate fire until they look plump and their edges are curled. For twenty-five oysters add two tablespoonfuls butter, salt and pepper
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