Name: Egg Salad
Ingredients: whites of eggs; coarse sea salt (formerly 'bay salt')

Egg Salad

Ingredients

whites of eggs
coarse sea salt (formerly 'bay salt')

Directions

Remove the gills from the oysters and mix the whites of eggs off the heat as lightly as possible.
Turn the mixture into a mold rinsed with cold water.
Once firm, unmold and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.