Oyster Salad

Ingredients

• One quart of oysters
• one small bunch of celery
• one raw egg
• yolks of two hard boiled eggs
• two tablespoonfuls of best olive oil
• one teaspoonful of sugar
• one saltspoonful of pepper
• one saltspoonful of salt
• one saltspoonful of made mustard
• half a cupful of vinegar

Method

1. 1

   Whip the raw eggs light with the sugar and the oil.

2. 2

   Rub the yolks of the boiled eggs to a paste with the salt, pepper, and mustard, add the beaten raw egg and oil, and beat in the vinegar, a few drops at a time.

3. 3

   Drain the liquor from the oysters and cut them into small pieces.

4. 4

   Cut the celery into half inch lengths.

5. 5

   Put oysters and celery into a salad dish, mix with half of the dressing and pour the rest over it.

6. 6

   Garnish with celery tops and stoned olives.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 49. The excerpt below is the record exactly as published.

OYSTER SALAD. One quart of oysters, one small bunch of celery, one raw egg, yolks of two hard boiled eggs, two tablespoonfuls of best olive oil, one teaspoonful of sugar, one saltspoonful each of pepper, salt and made mustard, half a cupful of vinegar

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