Mock Oysters

Name: Mock Oysters
Yield: 4 servings
Ingredients: i dozen oyster plants or salsify roots; i t salt; dash of pepper; 3 eggs well beaten; i T butter or suet

From Lessons in cooking through preparation of meals, 1912

Serves 4

Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 131. The excerpt below is the record exactly as published.

Mock Oysters Scrape i dozen oyster plants or salsify roots, cover with boiling salted water, cook slowly for 94 h, or until tender. Drain and press through a colander. Add i t salt, dash of pepper and 3 eggs well beaten. Cover the bottom of a frying pan with i T butter or suet

Cook this with the app: pantry check, scaling, and the assistant.