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Creamed Oysters

A creamy oyster dish with soda crackers, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Creamed Oysters

Ingredients

Directions

  1. Heat the cream in a saucepan.

  2. Add the rolled soda crackers, salt, pepper, and butter.

  3. Drain the liquor from the oysters and add them to the hot cream.

  4. Heat through and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + oystertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Egg + oystertop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Cream + oystertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,886 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream
Forms the rich, smooth body of the sauce and carries the oysters.
Soda crackers
Absorb liquid and swell, thickening the cream into a creamy texture.
Oysters
Provide the main flavour and tender, briny texture in the dish.
Butter
Adds fat for richness and a smooth mouthfeel to the sauce.

The step that matters

Drain the oysters before adding them to the hot cream. Excess oyster liquor can thin the sauce and make it taste overly briny. Draining keeps the cream thick and the flavour balanced. Adding oysters to hot cream and heating only until the edges curl helps prevent them from toughening.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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