Vegetable Oysters
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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 farm cook & rule book (1923) by Nell Beaubien Nichols, page 91. The excerpt below is the record exactly as published.
Vegetable Oysters Grate the pulp from ears of cooked corn, or use the canned vegetable, and to every cupful add 1 egg beaten until light and foamy and 1 tablespoonful each of sweet milk, flour and melted butter. Add salt to taste
Cook this with the app: pantry check, scaling, and the assistant.