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Oyster Stew


For a seasonal oyster stew recipe I turned to the handwritten cookbook of Maria Sanders Van Rensselaer (1749–1830). The daughter of Elizabeth Schuyler and Robert Sanders (mayor of Albany from 1750 to 1754), she was a wealthy heiress, and it was her property that mde possible the creation of Cherry Hill, a museum house opens to the public at 523 1/2 Pearl Street in Albany.


  • 1 pint shucked oysters
  • 4 ounces white wine
  • 2 tablespoons butter
  • 1/4 teaspoon ground mace
  • Salt and pepper to taste


  1. To ensure gentle stewing, place a lidless Dutch oven with boiling water on a burner in the fireplace (use a trivet or bricks to keep it off the coals).
  2. Place a cast iron frying pan on top of the Dutch oven so it does not touch the water.
  3. Combine the ingredients in the frying pan and cook until the liquid is heated through and the oysters float freely.

Hudson Valley Restaurant Week is back this April 8-21!