Oyster Stuffing for Turkey
From The Common sense recipe book, 1898
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 33. The excerpt below is the record exactly as published.
One pound of bread, crumbled fine, add two stalks of celery chopped fine, one-half pound butter melted, salt and pepper to taste. Add to this two quarts of the best oysters
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