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Stewed Oysters
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 19. The excerpt below is the record exactly as published.
a pint of milk add the juice of 25 oysters, a teaspoonful of salt, pep- per according to taste. Let it boil for 1 or 2 minutes, then add your oysters and a generous lump of butter
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