A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Baltimore Style.
Preserved exactly as written in the original source
Wash and drain a quart of counts or select oysters
put them in a shallow pan and place in a steamer over boiling water
cover and steam till they are plump, with the edges ruffled, but no longer
Place in a heated dish, with butter, pepper and salt, and serve
Modern guidance to help you succeed with this vintage recipe
Steaming oysters uses gentle, moist heat that brings them to the perfect temperature (around 145°F) without overcooking. The visual cue of plump bodies with ruffled edges indicates the proteins have just coagulated—continuing past this point causes the oysters to expel moisture and become tough and rubbery. Steaming preserves the delicate briny flavor better than direct heat methods while ensuring food safety.
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