Scalloped Oysters

Ingredients

• Drain the juice from one quart of oysters
• butter a deep pudding dish
• cover the bottom with cracker crumbs
• one cup of milk

Method

1. 1

   Drain the juice from one quart of oysters and carefully remove all bits of shell from them; butter a deep pudding dish, cover the bottom with cracker crumbs (not too fine), season with salt, then a layer of oysters seasoned, a layer of crackers then oysters until the oysters are used.

2. 2

   Put cracker crumbs on top with bits of butter.

3. 3

   Pour over the oyster liquor strained and one cup of milk, and bake one-half hour in a hot oven.

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 25. The excerpt below is the record exactly as published.

Scalloped Oysters. — Drain the juice from one quart' of oysters and carefully re- move all bits of shell from them ; butter a deep pudding dish, cover the bottom with cracker crumbs (not too fine), season with salt, then 84 THE PHYSICAL CULTURE COOK BOOK. a layer of oysters seasoned, a layer of crackers then oysters until the oysters are used. Put cracker crumbs on top with bits of butter. Pour over the oyster liquor strained and one cup of milk

Cook this with the app: pantry check, scaling, and the assistant.