{"id":3759,"slug":"oysters-on-the-half-shell","title":"Oysters on the Half Shell","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["3 dozen oysters.","2 lemons cut in quarters.","Salt, pepper, Tobasco, horseradish and Tomato catsup."],"ingredients_norm":["oyster","lemons cut in quarter","salt pepper tobasco horseradish and tomato catsup"],"steps":["If possible, have the little Blue Points.","Open, loosen, and leave them on the lower shell.","Fill soup plates with shaved ice and arrange shell on ice having the small end of shells point toward center of the plate.","Wash lemons, cut in quarters, remove seeds and serve one-quarter in center of each plate.","Garnish with sprays of parsley arranged between the shells.","Pass remaining ingredients on a small silver tray, or a cocktail dressing may be made and served in a small glass dish and passed to each guest."],"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/31534","source_ref":"pg:31534:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"309c5d2142245121da00b30c4421a1abcb8fa7bc3b4be28900957abcc16996d4","created_at":"2026-08-02T15:43:04Z","updated_at":"2026-08-02T15:43:04Z","notice":"Historical recipe (1913), 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/oysters-on-the-half-shell"}