Panned Oysters, Creamed

Name: Panned Oysters, Creamed
Ingredients: four oysters for each person; some slices of toast, butter them; a shake of salt; a shake of pepper; a bit of butter the size of the tip of your little finger; two teaspoonfuls of hot, thick, sweet cream; a bit of parsley

From The fun of cooking, 1915

Serve immediately.

Presented as published in 1915. 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 fun of cooking (1915) by Caroline French Benton, page 42. The excerpt below is the record exactly as published.

PANNED OYSTERS, CREAMED Take four oysters for each person. Make some slices of toast, butter them and cut them into rounds just the size to fit into the bottom of little brown baking dishes, or any small individual dishes which can go to the table. Put the A HALLOWE'EN SUPPER 177 oysters on these with a shake of salt and pepper for each and a bit of batter the size of the tip of your little finger. Put the dishes into the oven for ten minutes, or till the oysters curl at the edges; then take them out and put two teaspoonfuls of hot, thick, sweet cream on each, and a bit of parsley

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