Fried Scallops
From The chafing-dish supper, 1894
Presented as published in 1894. 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 chafing-dish supper (1894) by Christine Terhune Herrick, page 11. The excerpt below is the record exactly as published.
FRIED SCALLOPS. One pint scallops. Three tablespoonfuls butter. Pour boiling water on the scallops, and leave them in this five minutes. Drain and dry them. Sprinkle with pepper and salt, roll them in flour
Cook this with the app: pantry check, scaling, and the assistant.