Oysters, Pickled
From Harper's cook book encyclopædia, 1902
Serves 4
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 Harper's cook book encyclopædia (1902), page 165. The excerpt below is the record exactly as published.
Oysters, Pickled. — Remove the ten- dons of two dozen pickled oysters, drain them, dress them nicely on a pretty side-dish, and pour over three table-spoonfuls of ordinary French dressing. Crush through a strainer two hard-boiled eggs, mix them with one-half teaspoonful of dry mustard, 143 Oyster Pie FISH Oyster Sauce sprinkle this over the oysters, and place around them a few small leaves of white celery
Cook this with the app: pantry check, scaling, and the assistant.