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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 4
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Erin Nolan Oyster Pie Mrs. Russell's Take 100 oysters strain the liquor and and to them, Lay them in the dish, season with pepper-put a crust around the edge - take the yolks of four eggs boiled hard with a handful of bread crumbled - chop the eggs fine and sprinkle over the top with several pieces of butter fill the dish and cover with fluff paste Mrs. Etiffonle-very nice Oyster Soup 1 quart oyster rinse them in the liquor strain it add as much water as liquor- Boil and skin it add powdered mace, red pepper and salt to your taste, three table spoonful flour rubbed into on tablespoonful butter add the oysters, boil them up a few minutes then add on half pint cream- scald it up once more- 15 or 20 minutes is sufficient
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Erin Nolan Oyster Pie Mrs. Russell's Take 100 oysters strain the liquor and and to them, Lay them in the dish, season with pepper-put a crust around the edge - take the yolks of four eggs boiled hard with a handful of bread crumbled - chop the eggs fine and sprinkle over the top with several pieces of butter fill the dish and cover with fluff paste Mrs. Etiffonle-very nice Oyster Soup 1 quart oyster rinse them in the liquor strain it add as much water as liquor- Boil and skin it add powdered mace, red pepper and salt to your taste, three table spoonful flour rubbed into on tablespoonful butter add the oysters, boil them up a few minutes then add on half pint cream- scald it up once more- 15 or 20 minutes is sufficient
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