Scalloped Oysters
From Jane Hamilton's recipes, 1909
Oysters may also be boiled and toasted.
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 6. The excerpt below is the record exactly as published.
scallop oysters, after they have been washed, etc., put each large oyster in a shell with some crumbled roll, a little salt, black pepper, and butter, and bake them in an oven. Put a little oyster liquor
Cook this with the app: pantry check, scaling, and the assistant.