Raw Oysters
From Buckeye cookery, 1892
Serves 1
Can also be served with horseradish, chili sauce, or vinegar.
Presented as published in 1892. 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 Buckeye cookery (1892), page 171. The excerpt below is the record exactly as published.
Raw OYSTERS. : Wash the shells, open, detaching the flat shell, loosen from the deep shell, but leave them in it, and serve half dozen on a plate, with a quarter of lemon in center. at with salt, pepper and lemon juice
Cook this with the app: pantry check, scaling, and the assistant.