Recipe Manuscript

To Boyle Oysters In The Shells

Name: To Boyle Oysters In The Shells
Prep time: PTPT15M
Cook time: PTPT2H
Yield: 4
Cuisine: European
Ingredients: 1 kg (about 25–30) fresh oysters in shell; Water (enough to cover the oysters in the saucepan); 100 g unsalted butter (to melt for serving)

1775

From the treasured pages of Cookery and medicinal recipes of M.W.

Unknown Author

Culinary Enlightenment (1700 - 1800)European Beginner Dinner Lunch

Original Recipe • 1775

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Boyle Oysters In The Shells

"Take and wash them very clean: and lay them into a stew pan the flat sids uppermost when so done cover it with water and lay them, boyle 2 hours at lest, but not too fast, keeping them close cover'd till they be all opened then take em and lay them in a dish the same side up as clean from the water as you can and let them goe to table very hott, with melted butterr in Coffe dishes round them it is the first Dish"

Note on the Original Text

Historical recipes of this era were often written as narrative instructions, not as precise lists or formulas. Spelling was not standardized ('boyle' for 'boil', 'lest' for 'least'), and quantities were usually absent because experienced cooks understood general proportions and used visual judgment. Instructions about arranging ('the flat sids uppermost'), careful simmering, and serving presentation all reflect both practical kitchen logic and the showmanship of entertaining. The sparse punctuation and variable spelling mirror a manuscript culture—personal, fluid, and practical.

Modern Kitchen Interpretation

Recipe's Origin

Cookery and medicinal recipes of M.W. - Click to view recipe in book

Title

Cookery and medicinal recipes of M.W. (1775)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1775

Publisher

Unknown

Background

A delightful glimpse into British kitchens of yesteryear, this manuscript collection—attributed simply to 'M. W.'—whisks readers through cherished recipes and culinary wisdom passed down between 1700 and 1850. A treasure trove for those who savor the artistry of historical cookery.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from the handwritten collection attributed to 'M.W.' and dated roughly from 1700 to 1850. Oyster cookery was renowned in England during this period, especially among the upper and middling classes, who relished oysters as festive or special dishes. Boiling or steaming shellfish in their shells was both a spectacle and a signal of freshness at the table. Wealthy dinner tables would often serve oysters boiled and presented whole, with melted butter in little dishes—sometimes even in coffee cups ('coffee dishes'), as noted here. The dish was intended as an impressive first course and reflected both the abundance of shellfish in pre-industrial coastal Britain and evolving ideas of elegant dining.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 18th and early 19th centuries, cooks employed large copper or iron stew pans for boiling shellfish, using wood or coal fires to maintain a gentle simmer. Oysters would be arranged shell-side up in the pan, and lids or cloths kept the heat steady and even. For serving, oysters were lifted out with slotted spoons or tongs and arranged on trays or dishes. Melted butter was served in small ceramic or metal cups, sometimes repurposed from coffee or tea service.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

2 hrs

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2.2 lb (about 25–30) fresh oysters in shell
Water (enough to cover the oysters in the saucepan)
3.5 oz unsalted butter (to melt for serving)

Instructions

Begin by scrubbing fresh oysters (still in their shells) under cold running water until any dirt or grit is removed.
Place the oysters in a large, deep saucepan or a pot, arranging them so that the flat side of each shell faces upwards.
Pour in enough cold water to just cover the oysters.
Cover the pot tightly with its lid.
Simmer the oysters gently on a low heat for about 2 hours—or until all have opened.
Avoid boiling vigorously; a gentle simmer ensures tender flesh.
Once done, carefully lift the oysters out of the liquid with tongs or a slotted spoon, keeping the flat side upwards.
Arrange them in a serving dish as dry as possible, then serve immediately while very hot.
Accompany the oysters with individual dishes of melted butter for dipping.
Enjoy as a unique, show-stopping first course!:

Estimated Calories

140 per serving

Cooking Estimates

Preparing and scrubbing the oysters takes a short time, while most of the cooking is gentle simmering. Each serving has an estimated calorie amount based on the average oysters and the melted butter for dipping.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.