Escalloped Oysters
From The Elm City cook book, 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 Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 28. The excerpt below is the record exactly as published.
ESCALLOPED OYSTERS. _ Butter a pudding dish, put in a layer of bread crumbs with bits of butter, then a layer of oysters, season with pepper and salt. Repeat this until the dish is full, leaving a layer of crumbs with bits of butter on top. Mix the oyster liquor with half its bulk in milk, one egg beaten, pour this over the top. Bake twenty minutes, one quart oysters
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