Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Oysters have about the same composition as milk, containing carbohydrate matter which most flesh foods lack. Since they cost at least five times as much as milk, they are clearly not an economical food; but their flavor and ease of digestibility are highly prized. Large oysters are, generally speaking, more nutritious than small ones.
Take up each oyster separately in the fingers and remove all bits of shell and seaweed. Pour cold water over them to cleanse them, and drain them in a strainer.
Oyster liquid is seldom used, as enough comes from the oysters in cooking, but if desired it should be strained through clean cheese-cloth before using.