Raw Oysters
From The school kitchen textbook, 1915
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 school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 79. The excerpt below is the record exactly as published.
Raw Oysters Wash and scrub the shells ; open with an oyster opener or blunt edged pick. Cut under the connecting muscle and serve in the hollow shell, in a plate of ice, with lemon or horse-radish
Cook this with the app: pantry check, scaling, and the assistant.