Oyster Salad

Ingredients

• Two dozen fresh oysters
• one can salmon
• one box sardines
• one tablespoon each of mustard
• one tablespoon of sugar
• one tablespoon of butter
• one cup vinegar
• half cup milk
• season with salt
• pepper
• celery seed

Method

1. 1

   Wipe oysters dry and chop fine.

2. 2

   Mix all ingredients and slice lemon on top.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 47. The excerpt below is the record exactly as published.

Oyster Salad. — Two dozen fresh oysters or two cans cove, one can salmon, one box sardines, one tablespoon each of mus- tard, sugar and butter, one cup vinegar, half cup milk; season with salt, pepper and celery seed. The oysters should be wiped dry and chopped very fine. Slice one lemon and lay on top. Neapolitan Salad. — Four pounds of boiled lean pork, two stalks of celery, two apples, two pickles, two tablespoonfuls of mince meat, half pound shelled pecans. This all chopped to- gether with cream dressing makes a delightful salad. Will serve twenty-five people. — Mrs. J. P. Hirt. Tongue Salad. — One tongue chopped finely, one cup mixed nuts, two apples chopped fine, half cup celery, one teaspoonful celery seed, half cup seedless raisins, two or three chopped pickles, salt and pepper. Dress with boiled salad dressing. — Mrs. Madison. Tongue Salad. — Boil one beef tongue in salted water till thoroughly done. Eemove the skin when it gets cold. Cut the HOW WE COOK IN TENNESSEE. 83 thick part in thin slices for lnnch. Grind the rest of the tongue in a meat chopper, season with salt and pepper to taste. Add one pound of English walnuts chopped. Pour over all mayon- naise dressing and mix thoroughly. This is fine for Sunday night supper. — Mrs. G. M. Savage. Shrimp Salad. — One can shrimp, two hard boiled eggs chop- ped fine, one cup chopped celery, half cup cucumber pickle chopped fine. Mix with mayonnaise dressing. Season highly with white pepper, salt to taste, one teaspoon of prepared must- ard (French mustard). Mix well. — Mrs. T. H. Temple. Salmon Salad. — One can of salmon, two hard boiled eggs chopped fine, a pinch of salt, add cracker crumbs and pickle to suit taste. Serve with mayonnaise dressing. Salmon Salad. — One cup of vinegar, two eggs, one table- spoonful of butter, one tablespoonful of suga

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