To Parboil Oysters in their Liquor
From The school kitchen textbook, 1915
Care must be taken not to over-cook them.
Presented as published in 1915. 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 school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 80. The excerpt below is the record exactly as published.
To Parboil Oysters in their Liquor
Cook this with the app: pantry check, scaling, and the assistant.