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To Stew Oysters

A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).

A historical recipe

Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by the book is about Virginian cookery (Cooking, American -- Southern style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Put into the kettle one pint liquor, one-half pound butter, and pepper.
  2. Let it boil, then put in the oysters, after draining them in a colander.
  3. They will be done as soon as they boil up, or when they curl right well.
  4. When ready to take up, add half teacup cracker crumbs and a little salt in the stew.--Mrs.
  5. P.
  6. W.