{"id":4833,"slug":"curried-oysters","title":"Curried oysters.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three ounces of butter","two spoonfuls of flour","one spoonful of curry powder","one pint of oyster broth","one apple fried in butter","one tablespoonful of chutney sauce","one teaspoonful of Worcestershire sauce","a little salt and Cayenne pepper","the yolk of an egg","a spoonful of cream","two dozen well-seasoned parboiled oysters"],"ingredients_norm":["butter","flour","curry powder","oyster broth","apple fried in butter","chutney sauce","worcestershire sauce","little salt and cayenne pepper","egg yolk","cream","seasoned parboiled oyster"],"steps":["In a casserole melt three ounces of butter, then add two spoonfuls of flour, one spoonful of curry powder, and one pint of oyster broth.","Boil for a minute.","Then add one apple fried in butter, one tablespoonful of chutney sauce, one teaspoonful of Worcestershire sauce, and a little salt and Cayenne pepper.","Boil for five minutes, and bind with the yolk of an egg and a spoonful of cream.","Strain the sauce, and add two dozen well-seasoned parboiled oysters."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w38:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"914e30eb50f23ccd5ccc1ecf9e058dfe53110adf485d4e9b27cdbe196d487896","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/curried-oysters"}