Tenderloins Stuffed with Oysters
From The national course in home economics, 1917
Serves 1
Very fine.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 90. The excerpt below is the record exactly as published.
TENDERLOINS STUFFED WITH OYSTERS. Take two large tenderloins, split them, season with pepper and salt. Make a dressing of pint of oysters, teacup of cracker crumbs; season with salt, pepper, and celery-salt
Cook this with the app: pantry check, scaling, and the assistant.