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Shirred Oysters
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 24. The excerpt below is the record exactly as published.
SHIRRED OYSTERS Place small squares of toast in a pan and on each as many oysters as it wiU hold, well seasoned with salt, pepper and bits of butter. Cover the pan and cook the oysters in the oven until they are plump and curled at the edges. Serve immediately. 56 Flanned for a T?TCT-1 Family of Four TlOi'l PANNED OYSTERS 25 oysters Juice of V2 lemon 1 tablespoon butter Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.