Name: Roasted Oysters
Ingredients: one quart oysters; salt; paprika

Roasted Oysters

Ingredients

one quart oysters
salt
paprika

Directions

Mrs. Herman Kutter.
One quart oysters. Rounds of thin bread delicately toasted. Fit rounds of bread into ordinary patty pans, and wet with a little oyster liquor. Then with a silver fork arrange on each piece of toast as many oysters as each will hold without crowd- ing. Season with salt, paprika, and butter. Set pan in bottom of hot oven, and cover to keep in steam and flavor. When edges of oysters ruffle, in about from 8 to 10 minutes, serve very hot. Could be made in ramekins, and served in them.

Nutrition, whole recipe (rough)

81Calories

10 gProtein

2 gFat

5 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Oyster	6 medium (84g)	81
Salt	1 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 Hamilton, Ohio. First Methodist Episcopal church. [from old catalog]. 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.