Sautéed Oysters
From Foods and household management, 1914
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 Foods and household management (1914) by Helen Kinne, page 122. The excerpt below is the record exactly as published.
Saut6d oysters. — Clean one pint of oysters, sprinkle on both sides with salt and pepper. Lift by the tough muscle with a fork and dip on both sides in cracker crumbs and saut6 in butter
Cook this with the app: pantry check, scaling, and the assistant.