Scallops
From The home science cook book, 1902
Scallops may be fried or used for soups like oysters.
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 53. The excerpt below is the record exactly as published.
Scallops. Rinse, parboil slightly in their own liquor, drain, and chop. Make a sauce by thickening the liquor with butter and flour, season with salt, cayenne, and one-fourth teaspoon of mustard. Put sauce and scallops together in a shallow dish, cover with crumbs
Cook this with the app: pantry check, scaling, and the assistant.