Fried 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.
Fried Scallops. Trim off the beards and black parts, clean the scallops well and drain them. Put a lump of lard into a flat stewpan, place it over the fire until blue smoke rises, then put in the scallops and fry them until lightly browned. Drain them for a moment on ii8 SHELL-FISH. a sheet of paper, arrange them on a hot dish over which has been -spread a folded napkin garnished with fried parsley
Cook this with the app: pantry check, scaling, and the assistant.