Oyster and Cucumber Salad

Name: Oyster and Cucumber Salad
Yield: 3 servings
Ingredients: twenty-five good-sized oysters; one cucumber cut into dice; a head of lettuce; two drops of tabasco; French dressing

From Kirmess cook book, 1907

Serves 3

Presented as published in 1907. 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 Kirmess cook book (1907), page 98. The excerpt below is the record exactly as published.

OYSTER AND CUCUMBER SALAD. Miss Detwiller. Pick over, wash and drain twenty-five good-sized oysters. Remove the muscles of each and place in saucepan with a dash of salt and pepper. Cover close- ly and shake over a hot fire until they look plump and the gills begin to ruffle; then drain and chill. Pare and cut one cucumber into dice. Add two drops of tabasco to French dressing and pour over the mixed oysters and cucumbers. Add the blanched parts of a head of lettuce

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