Periwinkle Patties
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Presented as published in 1888. 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 Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 30. The excerpt below is the record exactly as published.
Periwinkle Patties. Mince some periwinkles previously boiled and taken out of their shells, add a little lemon-juice, some pepper and salt to taste, moisten with a little stock, and a tablespoonful of cream. Make a good puff paste
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