Scalloped Oysters
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Use fresh oysters for best results.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 13. The excerpt below is the record exactly as published.
SCALLOPED oysters are somewhat uncertain unless a good rule is carefully followed. This one has always produced admirable results. 44 Drain the oysters and do not use the liquor. Cover the bottom of a buttered dish with a layer of oysters, place on this a layer of fine bread-crumbs (not cracker-crumbs), over which dabs of butter and plenty of salt and pepper have been strewn. Then another layer of oysters, until the dish is full, with a layer of crumbs on top. Moisten with a cup of milk, slightly thickened.
Cook this with the app: pantry check, scaling, and the assistant.