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Steamed Oysters

From an old cookbook · modernised transcription
By Keokuk (Iowa). Westminster Presbyterian church · From a historical cookbook (Internet Archive) · 2 ingredients
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Steamed Oysters

Ingredients

Directions

  1. MRS. R. P. LOWE.

  2. After the oysters are well drained, turn into a steamer over a pot of boiling water. Let them steam twenty minutes, stirring occasionally. Season with pepper and salt, and plenty of butter.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Keokuk (Iowa). Westminster Presbyterian church. 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. See the original page.

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