Oyster Salad
From Kirmess cook book, 1907
Serves 6
Serve immediately to avoid watery texture.
Presented as published in 1907. 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 Kirmess cook book (1907), page 98. The excerpt below is the record exactly as published.
OYSTER SALAD. Janet McKenzie Hill, Boston, Scald oysters until they are plump, and then put them in cold water while they are boiling hot, so as to make them firm. Put them to one side and boil five eggs hard. Take off the whites and chop very fine. Lay a bed of white lettuce
Cook this with the app: pantry check, scaling, and the assistant.