Stewed Oysters of the Last Century
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Presented as published in 1888. 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 Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 23. The excerpt below is the record exactly as published.
Stewed Oysters of the Last Century. Take two dozen oysters, put them in a stewpan with three ounces of bread-crumbs, add the strained liquor from the oysters, a little mace, also pepper to taste, two ounces of butter, and one tablespoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.