Oyster Plant in Cream Sauce
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 80. The excerpt below is the record exactly as published.
Oyster Plant in Cream Sauce. Prepare as above directed; and rest in the acidulated water. Cut in one-half-inch slices, cook in boiling water until soft, drain, and add to thin white sauce
Cook this with the app: pantry check, scaling, and the assistant.