Scalloped Oysters
From Purity flour cookbook, 1917
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 50. The excerpt below is the record exactly as published.
SCALLOPED OYSTERS Sprinkle a buttered dish with bread crumbs, then put in a layer of oysters, some- bits of butter, pepper and salt celery salt, ground mace, and so on until the dish is filled, leaving the buttered crumbs on the top. It is better to us°e a shallow dish and have only 2 layers of oysters. Pour over a little milk
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