Scalloped Oysters
From Seafood cookery from Carteret County kitchens, 1900
A large shallow pan is preferable.
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 Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 19. The excerpt below is the record exactly as published.
SCALLOPED OYSTERS 1 quart oysters cayenne 2 cups bread crumbs 6 tablespocns butter /2 teaspoon salt 3/4 cup liquid
Cook this with the app: pantry check, scaling, and the assistant.