Dinner
Creamed oysters
Marion Harland’s original method for Creamed oysters, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Drain the liquor from a quart of oysters.
- Cook together three tablespoonfuls of butter and two of flour, and when they bubble pour upon them a cupful of oyster liquor and a cupful of rich milk (cream is better), in which you have dropped a bit of soda the size of a pea.
- add, a few drops at a time, the beaten yolks of two eggs, keeping your spoon moving all the time.
- Do not allow it to cook a minute after the last drop of egg is added.
Historical transcription
Source method
- 1
Drain the liquor from a quart of oysters.
- 2
Cook together three tablespoonfuls of butter and two of flour, and when they bubble pour upon them a cupful of oyster liquor and a cupful of rich milk (cream is better), in which you have dropped a bit of soda the size of a pea. Stir until the sauce thickens, then turn into it the oysters. Cook until the oysters are heated through; add, a few drops at a time, the beaten yolks of two eggs, keeping your spoon moving all the time. Do not allow it to cook a minute after the last drop of egg is added.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.