Scalloped Oysters
From Grange cook book and household guide, 1940
Presented as published in 1940. 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 Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 6. The excerpt below is the record exactly as published.
SCALLOPED OYSTERS Grease baking dish and cover bottom with % cup of bread crumbs. On these carefully arrange 2 dozen large oysters. Season with salt and pepper and sprinkle with % cup crumbs. Moisten with % cup milk and dot with 2 tbsp. butter
Cook this with the app: pantry check, scaling, and the assistant.