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Preserved Oysters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Oyster and flour are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 4,582 recipes. Both carry hexanal, which smells grass, green. The science ↓

Preserved Oysters

Ingredients

Directions

  1. Open the oysters carefully, avoiding cuts except to detach the gristle from the shells.

  2. Place the oysters in a mortar and add the salt.

  3. Pound the oysters until well mixed, then rub through a fine sieve.

  4. Return the mixture to the mortar and add enough flour to form a paste.

  5. Roll out the paste several times, dusting with flour as needed.

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. Oyster + flourtop 25% of all pairs
    Smell alikemoderate
    Cooked together4,582 recipes

    Shared aroma: hexanal (grass, green).

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

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