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Escalloped Oysters

From an old cookbook · modernised transcription
By Hatfield (Mass.). Congregational Church · From a historical cookbook (Internet Archive) · 2 ingredients
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Escalloped Oysters

Ingredients

Directions

  1. Take bread crumbs, rolled fine; put layer in bottom of dish; season with butter, salt and pepper, then layer of oysters and so on until dish is nearly full. Cover tightly and bake twenty minutes or half an hour, then remove cover and bake until done. Use no wetting.

  2. MRS. J. E. PORTER.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hatfield (Mass.). Congregational Church. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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