pescatariangluten-freenut-freeegg-freesoy-freefish-free
Steamed Oysters
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 66. The excerpt below is the record exactly as published.
STEAMED OYSTERS. Wash the oyster shells thoroughly with a brush, place them side by side in a steamer, close it well and put over a large pot of boiling water. The deep shell must be undermost in order that no juice may be wasted. As soon as the shells open, the oysters are done and should be served at once with pepper, salt, butter, and a thin slice of lemon
Cook this with the app: pantry check, scaling, and the assistant.