Oyster Salad
From Virginia Cookery-book, 1884
Serves 16
Serve immediately after preparation.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 78. The excerpt below is the record exactly as published.
Oysteb Salad. Directions for dressing one gallon of oysters: Heat the oysters until they curl or plump; mix together the well- beaten yolks of twelve raw eggs, half a cup of made mustard, one teacup of white sugar, one teacup of butter. These ingredients must be made hot, and be ready to pour over the oysters as soon as these are ladled out of the kettle. As shortly before the time of serving supper as is practicable chop up as much as will fill a quart measure of bleached celery
Cook this with the app: pantry check, scaling, and the assistant.