Roasted Oysters
From The white ribbon cook book, 1894
Serves 2
Oysters treated in this manner retain more flavor and are easier digested.
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 19. The excerpt below is the record exactly as published.
a dozen large oysters, wash them clean and place them on the coals of a bright fire. As soon as the shells open, pour the juice into a hot soup-plate, remove the oys- ters from the shells with a knife, put them in the plate with a lump of butter
Cook this with the app: pantry check, scaling, and the assistant.