Stewed Oysters
From Home dissertations, 1891
If preferred, oysters can be stewed in hot milk without their liquor.
Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 84. The excerpt below is the record exactly as published.
STEWED OYSTERS. It is important that oysters be drained and rinsed, taking out every particle of shell. When canned oysters are used, which is generally the case away from the sea-coast, do not use the liquor, but if fresh oysters can be had the liquor should always be used. OYSTERS. 95 To one quart of oysters, heat a pint of cream or milk in a double kettle, or in one vessel placed in another of hot water. If the oysters are canned use a pint of water, if fresh boil and skim the liquor, add the hot cream, to which there must be two tablespoons of flour rubbed smooth in a little milk. If milk is used instead of cream, rub an ounce and a half of butter with the flour; season with salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.