Oyster Dumplings
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Test one in boiling soup stock to ensure they hold together.
Presented as published in 1887. 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 A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 4. The excerpt below is the record exactly as published.
OYSTER DUMPLINGS. Simmer in two ounces butter twenty-four oysters, cool and chop fine, add four eggs, four ouuces soaked bread, salt, pepper, a little powdered mace, parsley, juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.