Stewed Scallops
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 54. The excerpt below is the record exactly as published.
Stewed Scallops. Put some scallops in a stewpan with a half blade of mace, a little sugar and suf- ficient water to cover them ; stew gently by the edge of the fire for about thirty min- utes or until tender. Put one and one-half ounces of butter in a stewpan with one tablespoonful of flour and mix it over the fire, then stir in some of the liquor in which the scallops were stewed, three tablespoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.