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Panned Oysters

Name: Panned Oysters
Yield: 2 servings
Ingredients: Clean, place on small pieces of toast; serve with lemon butter; 3 tablespoons of butter; 1/2 teaspoon salt; 1 tablespoon lemon juice; cayenne

From The Cook County cook book, 1912

Serves 2

Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 165. The excerpt below is the record exactly as published.

PANNED OYSTERS.— Clean, place on small pieces of toast in baking-pan, season, bake until plump. Serve with lemon butter, made with 3 tablespoons of butter, creamed, and ^ a teaspoon salt, 1 tablespoon lemon juice, cayenne

Cook this with the app: pantry check, scaling, and the assistant.