pescatariannut-freeegg-freesoy-free
Scallops
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 19. The excerpt below is the record exactly as published.
Scallops. The only edible part of the scallop is the central muscle by which the moUusk opens and closes its shell. Select medium size scallops of a creamy color. To fry scallops rinse in salt water, put in a cloth and dry. Dredge with flour and fry in hot pork fat. Scallops In Shell. Drain 1 pint of scallops and put them in saucepan with 1 table- spoon of butter. Let brown lightly about 10 minutes. Then re- move from pan and chop fine. Melt 1 tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.