40 Vintage Recipes from the ’20s Worth Trying Today

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Ingredients

  • 1 medium onion, finely chopped
  • 1/2 cup butter, cubed
  • 1 package (9 ounces) fresh spinach, torn
  • 1 cup grated Romano cheese
  • 1 tablespoon lemon juice
  • 1/8 teaspoon pepper
  • 2 pounds kosher salt
  • 3 dozen fresh oysters in the shell, washed

 

Directions

  • In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper.
    Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture.
    Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.
Nutrition Facts

1 oyster: 79 calories, 5g fat (3g saturated fat), 32mg cholesterol, 133mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 6g protein.

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