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Roasted Oysters
From Cookery for every household, 1914
Serves 4
This method retains the flavor of the oyster.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 176. The excerpt below is the record exactly as published.
Roasted Oysters Wash and scrub the oysters. Place them on a baking tin, with the deeper shell downwards, and bake in a hot oven until the shells open. Remove the upper shells, being careful to save the liquor, and season each oyster with cayenne pepper, salt, and a squeeze of lemon juice or a few drops of vinegar. Put small pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.