Oyster Salad Variation II

Ingredients

• 1 qt. of oysters
• 2 cups of celery
• 1 tablespoon of salad oil
• 1 tablespoon of butter
• the juice of ^ lemon
• a little salt, pinch of cayenne pepper

Method

1. 1

   Boil oysters in their liquor, cool in cold water, season with oil, butter, salt, cayenne, and lemon juice.

2. 2

   Chill for 1 hour, then mix with diced celery and mayonnaise dressing without stirring.

Nutrition per serving

Estimated from matched ingredients across 6 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.

1 qt. of oysters until plump, then throw in cold water and cut into halves. Sprinkle with salt, and mix with 4 heads of celery, cut in pieces. For the dressing: Beat 4 eggs to a cream, add 5^ cup of sugar, 1 teaspoon of dry mustard, and 1 of corn starch, made smooth in a little cold water, 1 table- spoon of butter, then add very slowly to prevent curdling, 1 cup of vinegar, a speck of cayenne; cook over steam till thick, stirring all the time; when cold add 5^ cup of thick, sweet cream. — Eloise Jen- nings, Winnetka, 111. VARIATION II. — Let 1 qt. of oysters come to a boil in their own liquor, plunge into cold water for a moment to make them plump and white, skim out and drain well, season them with 1 table- spoon of salad oil, mixed with 1 tablespoon of butter, a little salt, pinch of cayenne pepper, and the juice of ^ lemon. When cold put in the ice chest for 1 hr. or so. Set 2 cups of celery

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