Steamed Oysters

Ingredients

• a quart of counts or select oysters
• with butter
• with pepper
• with salt

Method

1. 1

   Wash and drain oysters, place in a steamer over boiling water, cover and steam until plump with ruffled edges.

2. 2

   Serve in a heated dish with butter, pepper, and salt.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 41. The excerpt below is the record exactly as published.

STEAMED OYSTERS. Wash and drain a quart of counts or select oysters; put them in a shallow pan and place in a steamer over boiling water; cover and steam till they are plump, with the edges ruffled, but no longer. Place in a heated dish, with butter, pepper and salt, and serve. Baltimore Style. STEAMED OYSTERS IN THE SHELL. Wash and place them in an air-tight vessel, laying them the upper shell downward, so that the liquor will not run out when they open. Place this dish or vessel over a pot of boiling water where they will get the steam. Boil them rapidly until the shells open, about fifteen to twenty minutes. Serve at once while hot, seasoned with butter, salt and pepper. PAN OYSTERS. No. 1, Cut some stale bread in thin slices, taking off all the crust; round the slices to fit patty-pans; toast, butter, place them in the pans and moisten with three or four teaspoonfuls of oyster liquor; place on the toast a 72 8HELL-FI8H. layer of oysters, sprinkle with pepper, and put a small piece of butter on top of each pan; place all the pans in a baking-pan, and place in the oven, covering tightly. They Vv^ill cook in seven or eight minutes if the oven is hot; or, cook till the beards are ruffled; remove the cover, sprinkle lightly with salt

Cook this with the app: pantry check, scaling, and the assistant.