Scalloped Oysters
From Lillian Massey school recipes, 1913
If baked in shells, 4 c. buttered crumbs should be used, and the oysters cut in half. Only 15 minutes will be required for baking in shells.
Presented as published in 1913. 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 Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 23. The excerpt below is the record exactly as published.
SCALLOPED OYSTERS. 1 pt. oysters. Cayenne. Za tsp: salt. 2c. buttered crumbs. 4 c. oyster juice
Cook this with the app: pantry check, scaling, and the assistant.