Scalloped Oysters or Scalloped Clams
From The complete cook book, 1900
Serves 2
Use a thick layer of crumbs on top.
Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 15. The excerpt below is the record exactly as published.
SCALLOPED OYSTERS OR SCALLOPED CLAMS. One pint of solid oysters, one-third cup of melted butter, two cupf uls of cracker or bread crumbs ; strain the oyster liquor, and heat it ; add the melted butter with an equal quantity of milk or cream; season with salt and pepper; butter a shallow baking dish, put in a layer of crumbs, then a layer of oysters; season with two or three drops of lemon juice or vinegar
Cook this with the app: pantry check, scaling, and the assistant.