Roasted Oysters
From Anson County cook book, 1928
If roasted too long, oysters will be tough. Recipe by Mrs. R. S. Pruette.
Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 3. The excerpt below is the record exactly as published.
ROASTED OYSTERS Wash shells well with brush in cold water and place in pan with deep half of shell down. Put in hot oven and bake until shell opens. Remove top shell so as not to lose liquor. Arrange on plates and put a little melted butter with pepper, salt and lemon juice
Cook this with the app: pantry check, scaling, and the assistant.