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Scalloped Oysters (French Way)
From Miss Cameron's cookery book, 1898
Serves 4
Presented as published in 1898. 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 Miss Cameron's cookery book (1898) by Ida Cameron, page 17. The excerpt below is the record exactly as published.
Scalloped Oysters. (French way.) Remove the beards from some oysters (as many as re- quired), and chop them up. Butter some china shells, and lay some oysters and beards in each, sprinkle with salt, pepper, and cayenne ; place in the oven till thoroughly hot ) take out, pour some cream
Cook this with the app: pantry check, scaling, and the assistant.