Pickled Oyster Omelet
From Luncheon, 1888
Serve on a hot dish.
Presented as published in 1888. 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 Luncheon (1888) by Thomas J. Murrey, page 15. The excerpt below is the record exactly as published.
ickled -Oyster Omelet. — Rinse six spiced or pickled oysters in cold water. Divide an ounce of butter into little balls, and roll them in flour; put them in a saucepan, heat gradually, and whisk to a cream ; add a gill of hot water, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.