pescatariangluten-freeegg-freesoy-free
Stewed Oysters
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 146. The excerpt below is the record exactly as published.
STEWED OYSTERS (Both). Two dozen good-sized oysters. One and one-half pints of milk. Butter the size of a walnut. One-half teaspoonful of salt and dash of white pepper
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