Stewed Oysters
From The economical cook book, 1905
Serves 10
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 The economical cook book (1905) by Sara T. Paul, page 44. The excerpt below is the record exactly as published.
Stewed Oysters. Drain tlie oystexs in a oullender, put tlie jaioe o^er Am ire in a poroelain-lined kettle, with a little salt, let it simmer until the seum rises, then strain the juice through a clean elotfa, re- turn it to the kettle, and for a hundred oysters, add three blades of mace, half a saltspoon of black pepper, a dozen whole all- spice, and a pint of rich new milk ; bring to a boil, then stir in the oysters with six ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.