Baked Scallops
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 54. The excerpt below is the record exactly as published.
Baked Scallops. Take the scallops out of their shells and trim off the beards and all the black parts. Wash the deep shells of the scallops, dry them, put in the scallops, and pour one-half tablespoonful of vinegar over each. Blanch a bunch of parsley and chop it finely ; mix it with the grated breadcrumbs, season to taste with pepper and salt, and bind the mixture into a paste with a little milk. Spread some of the paste over each shell, strew a few dried breadcrumbs on the top, and put a small piece of butter
Cook this with the app: pantry check, scaling, and the assistant.