Peptonized Oysters

Ingredients

• Mince six large or twelve small oysters
• five grains extract of pancreas
• fifteen grains bicarbonate of soda
• or one Fairchild peptonizing tube
• when one pint of milk is added

Method

1. 1

   Mince oysters and add to them, in their own liquor, extract of pancreas and bicarbonate of soda.

2. 2

   Bring to blood heat and maintain for thirty minutes.

3. 3

   Add milk and keep at temperature for ten to twenty minutes.

4. 4

   Finally, bring to boiling point, strain and serve.

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 36. The excerpt below is the record exactly as published.

PEPTONIZED OYSTERS. Mince six large or twelve small oysters. Add to them, in their own liquor, five grains extract of pancreas with fifteen grains bicarbonate of soda, or one Fairchild pep- tonizing tube. The mixture is then brought to a blood heat and maintained, with occasional stirring, at that temperature thirty minutes, when one pint of milk is added

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