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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 9
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Baked Oysters Mrs W. Nyes Grate a small loaf of stale bread. Butter a deep dish well & cover the sides and bottom with bread crumbs - put in half the oysters with a little mace and pepper. Cover them with crumbs and small bits of butter strewed over them. Then put in the remained of the oysters, season them, cover them as before If the oysters are fresh, pour in the liquor if salt substitute a little water. Bake it a very short time. Dressing for a Turkey or 2 Chickens. 8 Bakers crackers large well soaked in cold water - drain them - add 2 dry crackers pounded fine - 2 eggs - salt spoon Salt butter size of a small egg - sweet Marjoram if it requires more moisture add Milk.
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Baked Oysters Mrs W. Nyes Grate a small loaf of stale bread. Butter a deep dish well & cover the sides and bottom with bread crumbs - put in half the oysters with a little mace and pepper. Cover them with crumbs and small bits of butter strewed over them. Then put in the remained of the oysters, season them, cover them as before If the oysters are fresh, pour in the liquor if salt substitute a little water. Bake it a very short time. Dressing for a Turkey or 2 Chickens. 8 Bakers crackers large well soaked in cold water - drain them - add 2 dry crackers pounded fine - 2 eggs - salt spoon Salt butter size of a small egg - sweet Marjoram if it requires more moisture add Milk.
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