Oyster Shortcake

Ingredients

• 2 cupfuls flour
• 1 quart oysters
• 2 teaspoonfuls baking powder
• % cupful Crisco
• 2 tablespoonfuls cornstarch
• 34 cupful milk
• 14 cupful cream
• Salt and pepper to taste

Method

1. 1

   Mix flour, baking powder, and 1.5 teaspoonful salt, sift twice, work in Crisco with tips of fingers, add milk gradually.

2. 2

   The dough should be just soft enough to handle.

3. 3

   Toss on floured baking board, divide into two parts, pat lightly and roll out.

4. 4

   Place in two shallow Criscoed cake tins and bake in quick oven for fifteen minutes.

5. 5

   Spread them with butter.

6. 6

   Moisten cornstarch with cream, put into pan with oysters and seasonings and make very hot.

7. 7

   Allow to cook a few minutes then pour half over one crust, place the other crust on top and pour over the rest of the oysters.

8. 8

   Serve at once.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 29. The excerpt below is the record exactly as published.

Oyster Shortcake 2 cupfuls flour 1 quart oysters 2 teaspoonfuls baking powder % cupful Crisco ¥y teaspoonful salt 2 tablespoonfuls cornstarch 34 cupful milk 14 cupful cream Salt and pepper to taste

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