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Buffalo Corn Oysters
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 133. The excerpt below is the record exactly as published.
Buffalo Com Oysters Cut down each row of kernels on fresh sweet com-cobs, running a sharp knife down the centro of each row, and then scrape out the pulp. Do not cut the kernels off the cob. To one cup of the pulp add the yolk of one egg, a seasoning of butter, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.