Scalloped Oysters

Ingredients

• One quart of oysters
• one-fourth pound of butter
• one-half pound of cracker dust
• one-half cup of rich cream
• salt and pepper to taste

Method

1. 1

   Strew cracker dust and bits of butter over the bottom of an earthenware pan, then a layer of oysters.

2. 2

   Proceed in this way until pan is filled, using a top layer of cracker dust and bits of butter.

3. 3

   Add cream and bake about twenty minutes in a quick oven.

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 14. The excerpt below is the record exactly as published.

SCALLOPED OYSTERS One quart of oysters, one-fourth pound of butter, one- half pound of cracker dust, one-half cup of rich cream; salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.