Oyster Plants Boiled
From European and American cuisine, 1914
Serves 3
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 337. The excerpt below is the record exactly as published.
Oyster Plants Boiled. — Scrape and wash 1 bunch of oyster plant, drop them as soon as one is cleaned into 1 quart of cold water to which Ys gill of vinegar has been added ; when they are all cleaned tie into 3 bundles, cut all of an even size. Place a saucepan with 3 pints of boiling water over the fire, mix 1 tablespoonf ul flour with Vs cupful cold water, stir it into the boiling water ; add the juice of Y2 lemon, Vs tablespoonful salt, and Y^ ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.