Oyster Salad
From Twentieth century home cook book, 1905
Serves 1
Use any flavoring you like.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 134. The excerpt below is the record exactly as published.
Oyster Salad. — For a can of cove oysters, take a teacup half full of cream, a heaping tablespoonful of butter, a teacupf ul or less of vinegar, a tcaspoonful of made mustard, cayenne or black pepper, and salt and sugar to suit
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