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Stewed Oysters on Toast
From The new Kentucky home cook book, 1884
Serves 2
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 17. The excerpt below is the record exactly as published.
STEWED OYSTERS ON TOAST. Drain off" the liquor and lay the oysters in a steamer over a pot of boiling water, and steam them about five minutes. Have ready in a hot dish a little of the liquor, some rich cream, butter, salt, and pepper. Use a quarter of a pound of butter to a half can of oysters
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