Scalloped Oysters
From The Toronto Cook Book, 1915
Serves 4
These can be served in shells instead of a dish.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 113. The excerpt below is the record exactly as published.
Scalloped Oysters Take medium-sized oysters, wash and strain them through a colander. Butter a dish. Put in layer of oysters, sprinkle over some sifted crumbs, a very little salt, pepper, a little powdered mace, some small pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.