pescatarianegg-freesoy-free
Scalloped Oysters
From Royal Victoria cook book, 1900
Serves 4
Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 8. The excerpt below is the record exactly as published.
SCALLOPED OYSTERS.—Butter a pudding dish and strew the bottom with rolled crackers, wet this with oyster liquor and milk, slightly warmed, then lay on oysters set closely together, sprinkle with pepper, salt and bits of butter, with a few drops of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.