Oyster Salad

Ingredients

• large oysters
• a salad-bowl lined with lettuce leaves
• salad dressing
• hard-boiled eggs
• minced olives
• parsley pickles
• capers
• shredded lettuce
• shredded or cut celery
• diced cucumbers
• chopped canned mushrooms
• chopped pickles
• chopped cold meat or fowl
• grated horseradish

Method

1. 1

   Parboil, drain, and cool large oysters.

2. 2

   Place in a salad-bowl lined with lettuce leaves; add salad dressing and any of the following ingredients desired: finely cut hard-boiled eggs, minced olives, parsley pickles, capers, shredded lettuce, shredded or cut celery, diced cucumbers, chopped canned mushrooms, chopped pickles, chopped cold meat or fowl.

3. 3

   Cover with a few oysters, a little grated horseradish, if liked, stuffed olives, minced parsley, hard-boiled eggs, sliced, minced or yolks powdered and whites shredded, or oysters crabs.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 325. The excerpt below is the record exactly as published.

OYSTER SALAD. — Parboil, drain and cool large oysters. Place in a salad-bowl lined with lettuce leaves; add salad dressing and any of the following ingredients desired: Finely cut hard- boiled eggs, minced olives, parsley pickles, capers, shredded lettuce, shredded or cut celery, diced cucumbers, chopped canned mush- rooms, chopped pickles, chopped cold meat or fowl. Cover with a few oysters, a little grated horseradish, if liked, stuffed olives, minced parsley, hard-boiled eggs

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