Frenchdinner
Baked Scallops
From The new practical housekeeping, 1890
Serves 4
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 507. The excerpt below is the record exactly as published.
Scallops. — Aa sold in market scallops are generally ready for cooking ; if bought in shell, boil and take out the muscular part or heart, as that is the only part used in cooking. For Baked Scal- lops, boil tender, drain add some White Sauce and place in buttered baking dish, covering the top with a layer of bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.