Mrs. B’s French Oysters

I did a little light looking into who Mrs. B. is for this French Oysters recipe.  On the 1920 census the people living at this address are John Pantuch and his wife Jennie, both from Austria.  I didn’t look into the city directory yet because it is a little more tricky to find an address since it is sorted by last name.   I was hoping to find out if Mrs. B. was from France, but I have yet to confirm who she is.

French Oysters Recipe

Take one tablespoon butter, two teaspoons grated Edam or Parmesan cheese, four tablespoons catsup, one half teaspoon Worcestershire sauce, two tablespoons cream, meat of one good-sized crab, cut fine, and two dozen oysters. Put cheese and butter in double boiler and when melted smooth add catsup and Worcestershire sauce, salt to taste. Mix well and add the cream and then the crab meat. When creamy and boiling hot, drop in oysters. As soon as oysters are crinkled serve on hot buttered toast on hot plates.

MRS. B., 582 1/2 Sanchez street – San Francisco Chronicle – 7 Nov 1920

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French Oysters by Mrs. B.

A French Oyster recipe from 1920

Course Seafood

Cuisine French

Ingredients

• 1 tbsp butter
• 2 tsp Parmesan cheese
• 4 tbsp ketchup
• 1/2 tsp Worcestershire sauce
• 2 tbsp cream
• 1 ea crab meat from one crab
• 2 dozen oysters

Instructions

1. Put cheese and butter in double boiler and when melted smooth add catsup and Worcestershire sauce,salt to taste.

2. Mix well and add the cream and then the crab meat. When creamy and boiling hot, drop in oysters. As soon as oysters are crinkled serve on hot buttered toast on hot plates.