Smothered Oysters (Maryland fashion)
From The easiest way in housekeeping and cooking, 1881
A glass of sherry is often added.
Presented as published in 1881. 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 easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 72. The excerpt below is the record exactly as published.
Smothered Oysters {Maryland fashion) . Drain all the juice from a quart of oysters. Melt in a frying-pan a piece of butter the size of an egg, with as much cayenne pepper as can be taken up on the point of a penknife, and a saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.