pescatariannut-freeegg-freesoy-freefish-free
Scalloped Lobster
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Can be prepared in small dishes or silver scallop-shells.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 130. The excerpt below is the record exactly as published.
SCALLOPED LOBSTER Prepare a lobster as directed in the preceding recipe, and make a pint of white sauce. Grate a loaf of stale bread. Butter a deep earthen dish thickly, and put a half-inch layer of crumbs on the bottom and sides ; then fill the dish with alternate layers of lobster and bread-crumbs, seasoning each layer with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.