Nest of Oysters
From European and American cuisine, 1914
Serves 2
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 360. The excerpt below is the record exactly as published.
Nest of Oysters. — Cut the whites of 8 hard-boiled eggs into fine shreds, and break the yolks into very small pieces more like crumbs. Two hours before serving, scald 1 quart oysters in their own liquor, drain and put the oysters into a dish and cover with cracked ice. Twenty minutes before serving, remove the ice, drain off the water from oysters and squeeze a little lemon juice
Cook this with the app: pantry check, scaling, and the assistant.