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Scalloped Lobsters

Name: Scalloped Lobsters
Yield: 4 servings
Ingredients: Cover the bottom of a baking-dish with fine bread crumbs; On this put a layer of lobster; season with pepper; and salt; Moisten with milk; and strew with bits of butter

From The Cook County cook book, 1912

Serves 4

Presented as published in 1912. 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 County cook book (1912) by Associated College Women Workers, page 162. The excerpt below is the record exactly as published.

SCALLOPED LOBSTERS.— Cover the bottom of a baking- dish with fine bread crumbs. On this put a layer of lobster, and 240 FISH season with pepper and salt; add another layer of crumbs, another of lobster, and so on, until the dish is filled. Moisten with milk, and strew with bits of butter

Cook this with the app: pantry check, scaling, and the assistant.