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Scalloped Oysters

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

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A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. three pint pudding dish
  2. 1 pint of bread-crumbs
  3. 3 tablespoonfuls of cream

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. Half-gallon oysters for a three pint pudding dish;
  2. drain the oysters well, 1 pint of bread-crumbs, and put pepper, salt, and a little mustard, nutmeg or mace in the crumbs.
  3. Cover the bottom of dish with the crumbs.
  4. Put a layer of oysters with a small piece of butter, then a layer of crumbs.
  5. Continue this way till dish is full, then put 2 or 3 tablespoonfuls of cream on top.
  6. Put in a rather quick oven;
  7. let bake 20 minutes.

Plating

Cookware for this recipe

  • Baking dish
  • Colander
Source Public domain in the USA
Credit

From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.