Dinner
Deviled oyster pâtés
Deviled oyster pâtés, preserved from Marion Harland’s 1903 cookbook with ingredient cues including drain the liquor from a quart of oysters.
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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.
- Chop the oysters and mix with them a cup of cracker crumbs, two tablespoonfuls of melted butter and enough oyster liquor to soften the whole.
- Season with salt, paprika and a few drops of Tabasco sauce, with a teaspoonful of tomato catsup.
- Butter small pâté-pans, fill these with the mixture, sprinkle cracker crumbs on top, and bake.
Historical transcription
Source method
- 1
Drain the liquor from a quart of oysters. Chop the oysters and mix with them a cup of cracker crumbs, two tablespoonfuls of melted butter and enough oyster liquor to soften the whole. Season with salt, paprika and a few drops of Tabasco sauce, with a teaspoonful of tomato catsup. Butter small pâté-pans, fill these with the mixture, sprinkle cracker crumbs on top, and bake.
Nutrition pending
No invented nutrition numbers.
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