Dinner
Scalloped oysters
Marion Harland’s original method for Scalloped oysters, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- season with paprika and salt, drop bits of butter upon them and wet with oyster liquor and milk mixed in equal quantities.
- The top layer should be crumbs with a double allowance of butter.
- Cover closely and bake half an hour, then uncover and brown lightly.
Historical transcription
Source method
- 1
Drain the oysters and dispose in a buttered bake-dish in the following order:
- 2
In the bottom have a light layer of crushed cracker crumbs; season with paprika and salt, drop bits of butter upon them and wet with oyster liquor and milk mixed in equal quantities. Now comes a layer of oysters, similarly seasoned, next a layer of crumbs. Go on thus until the dish is full or the materials are used up. The top layer should be crumbs with a double allowance of butter. Cover closely and bake half an hour, then uncover and brown lightly.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.