Scallops
From The bachelor and the chafing dish, 1895
Presented as published in 1895. 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 bachelor and the chafing dish (1895) by Deshler Welch, page 36. The excerpt below is the record exactly as published.
Scallops. — Scald the scallops, then dry them in a napkin, and fry in the chafing-dish with a couple of walnuts of butter. To stew : Parboil for fifteen minutes, then put them in the dish with a pint of boiled milk, a walnut of butter, and season to taste
Cook this with the app: pantry check, scaling, and the assistant.