Scalloped Oysters
From Luncheons, breakfasts, simple dinners and carving, 1905
Some prefer to heat a shovel hot and hold over the top until browned.
Presented as published in 1905. 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 Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 8. The excerpt below is the record exactly as published.
Scalloped Oysters — Butter a pudding dish, put in a layer of bread crumbs with bits of butter, then a layer of oysters, season with salt and pepper. Repeat this until the dish is full; leave layer of bread crumbs on top. Mix the oyster liquor with half the amount of cream and milk and a beaten egg
Cook this with the app: pantry check, scaling, and the assistant.