Scalloped Oysters
From The Henderson cook book, 1914
Serves 4
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 8. The excerpt below is the record exactly as published.
SCALLOPED OYSTERS. Pick, wash and drain 1 solid quart oysters. Put in layers in baking-dish, alternating with dry bread or cracker crumbs 20 OYSTERS and seasoning. When dish is filled add strained oyster liquor and sufficient milk to moisten. Cover with crumbs, add 1 tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.