Escaloped Oysters
From The English-Chinese cookery book, 1890
A plainer dish, with little butter, and no spice is very good.
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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 13. The excerpt below is the record exactly as published.
SC A LOPED OYSTERS. BUTTER a deep dish, and cover the bottom and sides with fine crumbs of bread. Put in half the oysters, with pounded mace, pepper and salt, and cover them with bread-crumbs, and small bits of butter ; add the rest of the oysters with pepper and mace, and cover as before. Put in but little of the liquor, as oysters part with a good deal of moisture in cooking, and if the mixture is too wet, it is not as good. Bake a quart of oysters
Cook this with the app: pantry check, scaling, and the assistant.