Oyster Surprise à la Baden Powell
From À la mode cookery, 1902
Can be garnished with purchased lemon gelatine.
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 62. The excerpt below is the record exactly as published.
Oyster Surprise ^ la Baden Powell Take some oyster-moulds and line them with some very pale calf's-foot jelly. Make some vanilla cream and place a piece the size and shape of an oyster in each mould, edged round with a little pa/e chocolate cream. Place on ice to set, then turn out and serve up on a mound of strawberry cream
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