Scalloped Oysters
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Do not use oyster liquor.
Presented as published in 1909. 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 Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 4. The excerpt below is the record exactly as published.
SCALLOPED OYSTERS. MRS. WALLACE. Turn the oysters from the can into a colander, and as they drain take out any particles of shell that may be in them. Roll some crackers and sprinkle some in the bottom of a baking dish. With a silver fork place a layer of oysters in the dish, salt and pepper them as if you intended to eat them raw, and cut bits of butter plentifully over them and cover them (not too thickly) with cracker crumbs. Begin again with the oysters as before, and continue till they are used up, or the dish is full—a layer of oysters and a layer of crumbs. Pour over all enough milk to wet up the crackers
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Cook this with the app: pantry check, scaling, and the assistant.