ksul-uasc-mscc219_045

Overview Transcribe Versions Help

Here you can see all page revisions and compare the changes have been made in each revision. Left column shows the page title and transcription in the selected revision, right column shows what have been changed. Unchanged text is highlighted in white, deleted text is ~~highlighted in red~~, and inserted text is highlighted in green color.

2 revisions	dlh at Nov 20, 2020 04:00 PM	Compared with
Nov 20, 2020 dlh Sep 15, 2020 Kansas State University Libraries	ksul-uasc-mscc219_045 Oyster Newburg 1 pint oysters 1/2 cup cream 1 teaspoon onion juice 1 tablespoon butter 1/2 teaspoon salt 1/8 teaspoon paprika 1 tablespoon entire wheat flour 1 teaspoon lemon juice yolk of one egg. Pick over the oysters to be rid of all bits of shell. Melt 1/2 tablespoon butter, add oysters, salt, paprika, onion juice and lemon juice. Cook 3 minutes and melt the remaining half tablespoon butter Add flour and when blended add cream then the yolk of the egg beaten slightly. Cook until it thickens stirring slowly, add to the oysters. Mix and serve.	ksul-uasc-mscc219_045 Oyster Newburg 1 pint oysters 1/2 cup cream 1 teaspoon onion juice 1 tablespoon butter 1/2 teaspoon salt 1/8 teaspoon paprika 1 tablespoon entire wheat flour 1 teaspoon lemon juice yolk of one egg. Pick over the oysters to be rid of all bits of shell. Melt 1/2 tablespoon butter, add oysters, salt, paprika, onion juice and lemon juice. Cook 3 minutes and melt the remaining half tablespoon butter Add flour and when blended add cream then the yolk of the egg beaten slightly. Cook until it thickens stirring slowly, add to the oysters. Mix and serve.

ksul-uasc-mscc219_045

2 revisions

ksul-uasc-mscc219_045

ksul-uasc-mscc219_045

Richard L.D. and Marjorie J. Morse Department of Special Collections Transcription Project

Help us transcribe pages from our manuscript cookbook collection