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
- 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).
- Place a cast iron frying pan on top of the Dutch oven so it does not touch the water.
- Combine the ingredients in the frying pan and cook until the liquid is heated through and the oysters float freely.