American
Scalloped Oysters
A historical dinner recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 1 pint Oysters
- 4 tablespoons Oyster Liquor
- 2 tablespoons Milk Or Cream
- ½ cup Stale Bread Crumbs
- 1 cup Cracker Crumbs
- ½ cup Butter
- As needed Salt
- As needed Pepper
Make it
Method
- 1
Mix bread and cracker crumbs, and stir in butter. Put a thin layer in bottom of a buttered shallow baking-dish, cover with oysters, and sprinkle with salt and pepper; add one-half each oyster liquor and cream. Repeat, and cover top with remaining crumbs.
- 2
Bake thirty minutes in hot oven. Never allow more than two layers of oysters for Scalloped Oysters; if three layers are used, the middle layer will be underdone, while others are properly cooked.
- 3
A sprinkling of mace or grated nutmeg to each layer is considered by many an improvement. Sherry wine may be used in place of cream.
Source & rights
Where this recipe comes from
Scalloped Oysters, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.