Picnic
Oyster canapés
Oyster canapés, preserved from Marion Harland’s 1903 cookbook with ingredient cues including toast ten slices of buttered bread and place in the oven to keep warm.
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.
- Toast ten slices of buttered bread and place in the oven to keep warm.
- Wash and drain one quart of oysters.
- Add one teaspoonful of butter, one-half teaspoonful of salt and a dash of cayenne.
- Dish on the slices of toast, garnish with a thin slice of lemon for each one, and serve at once.
Historical transcription
Source method
- 1
Toast ten slices of buttered bread and place in the oven to keep warm. Wash and drain one quart of oysters. Throw them into a hot pan and stir until the edges are curled. Add one teaspoonful of butter, one-half teaspoonful of salt and a dash of cayenne. Dish on the slices of toast, garnish with a thin slice of lemon for each one, and serve at once.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.