pescatariannut-freeegg-freesoy-free
Philadephia Broiled Oysters
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 65. The excerpt below is the record exactly as published.
HILADELPHIA BROILED OYSTERS. Take large oysters and strain through a colander, put juice on fire until it comes to a boil, then skim; melt some butter and brown it, then thicken with flour and brown together, then add the juice with a little water
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