Stewed Oysters
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 12. The excerpt below is the record exactly as published.
Stewed Oysters. —Drain the liquor from two quarts of oysters, mix it with a teacup- ful of hot water, season with salt and pepper, and boil in a saucepan. After it has come to a boil put in the oysters, and cook not over five minutes. Add two tablespoonfuls of butter, and when this is melted a cupful of boiling milk
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