pescatariannut-freeegg-freesoy-free
Scalloped Oysters
From Superior cook book, 1905
Serves 2
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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 9. The excerpt below is the record exactly as published.
scalloped Oysters. Ihitter a dish and cover liglitly with bread oi' milk ci'acker crumbs; then a layer of large oysters, season with pepper and salt and bits of butter, then another layer of crumbs and oysters and seasoning, until dish is filled within an inch of top, last layer being crumbs and pretty well covered with bits of butter; strain the liquor from oysters over the whole. Just before baking, pour 1 teacup of rich milk
Cook this with the app: pantry check, scaling, and the assistant.