Oyster Salad
From The Common sense recipe book, 1898
Use soon after making.
Presented as published in 1898. 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 The Common sense recipe book (1898) by Sarah Allen, page 46. The excerpt below is the record exactly as published.
Two quarts oysters, six egg-yolks raw, half a cupful butter, half a cupful sugar, half a cupful vinegar, quarter cupful made mustard, prepared with vinegar, one level tablespoonful salt, one level tablespooniful pepper. ; Carefully remove all particles of shell from the oysters, and strain their liquor; put the oysters and liquor together in a saucepan and place them over a fire to boil; mix in another saucepan the yolks of eggs, butter, sugar, vinegar, mustard, salt and pepper; stir these ingredients together over the fire until the egg yolks begin to thicken; then at once remove them from the fire, and continue to stir them for two minutes; when the oysters begin to boil take them up and drain off the liquor; thoroughly wash and dry four heads of lettuce, and tear them in small pieces; or use instead of the letttuce as much tender celery, carefully cleaned and chopped, as will equal the oysters in quantity; when the oysters are cold chop them a little, but do not cut them in very small bits; add to them the dressing made as directed above, and the lettuce or celery. The salad should be used soon after it is made. 9 Sugar Cured HARPER'S swe aus acon are the best. 112 Dainty Delicacies for Han sen S Artistic Desserts are made by using Junket Tablets EVANS AND SONS, Ltd., Agents for Canada, <2 ———Montreal and Toronto LOBSTER SALAD
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.