A representation of how this dish might look when finished.

Coddled Oysters

Name: Coddled Oysters
Yield: 2 servings
Ingredients: 1 tablespoon butter; ½ cup tomato catsup; 1 pint oysters; 2 slices toast

From Original recipes of good things to eat, 1919.

Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.

Ingredients

2 servings

1 tablespoon butter
½ cup tomato catsup
1 pint oysters
2 slices toast

Method

Melt butter in a pan and add enough tomato catsup to cover the oysters.
When bubbling, add the oysters and cook for two minutes.
Serve hot on toast.

Original recipe, verbatim

Melt 1 tablespoon butter in pan and add enough tomato
catsup to cover the amount of oysters used. When bubbling,
add oysters and cook two minutes. Serve on toast.

Mrs. Elizabeth Cramer.

Transcribed as printed in Original recipes of good things to eat, 1919. Spelling and punctuation are left as in the source scan.

Not shown: too few ingredients matched to estimate responsibly.