pescatariannut-freeegg-freesoy-freefish-free
Mussels, Scalloped
From Cassell's dictionary of cookery, 1892
Serves 1
Time: a quarter of an hour.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 954. The excerpt below is the record exactly as published.
Mussels, Scalloped.— Cleanse the shells as before directed {se-c Mussels, Ketchup of). Beard the mussels when boiled, and reserve the juice that flows from them; strain it through muslin. Butter some scallop-sheUs or patty-pans, and have ready finely-prepared bread-crumbs, seasoned with cayenne, and a little white pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.