Oyster Cocktail in Grape Fruit
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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 Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 23. The excerpt below is the record exactly as published.
OYSTER COCKTAIL IN GRAPE FRUIT Prepare the grape fruit in the usual way. Chill; just before serving place five Blue Point oysters in the cavity made by re- moving the tough portions in each half grape fruit. Season with lemon juice, salt, paprika and one or two drops of Tobasco sauce. Serve on beds of shaved ice
Cook this with the app: pantry check, scaling, and the assistant.