Picnic
Oyster salad
Oyster salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including if you can not get these, cut each oyster in half, but do not chop them.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- If you can not get these, cut each oyster in half, but do not chop them.
- Drain the liquor from the oysters, and to every cupful of these add a cupful of crisp white celery cut into half-inch bits sprinkled lightly with salt.
Historical transcription
Source method
- 1
Choose small oysters for this salad. If you can not get these, cut each oyster in half, but do not chop them. Drain the liquor from the oysters, and to every cupful of these add a cupful of crisp white celery cut into half-inch bits sprinkled lightly with salt. Mix and stir mayonnaise dressing through the mixture. Line a chilled bowl with lettuce leaves, fill with the oyster salad and pour a rich mayonnaise over all. Garnish with stoned olives.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.