Creamed Oysters With Cheese
From Cake, candy and culinary crinkles (1912).
Source
not stated by archive.org
Credit
From Cake, candy and culinary crinkles (1912), printed page 34, digitised by the Internet Archive: https://archive.org/details/cakecandyculinar00john
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
- two tablespoons of grated Edam
- one-third cup of tomato catsup
- one-half teaspoon of Worcestershire sauce
- one-half cup of cream
- one-half pint of sm
Method
- Cook in a double boiler one rounding tablespoon of butter.
- When melted add two tablespoons of grated Edam or other cream cheese.
- When melted and smooth add one-third cup of tomato catsup and one-half teaspoon of Worcestershire sauce, and one-half cup of cream and the meat of a crab cut very fine ;
- season with salt and pepper;
- when creamy and quite hot add one-half pint of sm.all oystCTs (blue points are especially nice) cook until the edges curl.
- Serve at once on hot buttered toast.
Plating
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