Escalloped Oysters
Ingredients
Directions
Assemble
Arrange a thin layer of cracker crumbs in a buttered baking dish.
Place one oyster, seasoned with salt and pepper, on the crumbs.
Dot the oyster with bits of butter.
Repeat steps 2–3, layering oysters and crumbs until the pan is nearly full, leaving a top layer of cracker crumbs.
Bake
Spread enough milk to barely cover the layers.
Bake in a quick oven for 20 minutes.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Salt | 1 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.
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.
Explore the science
What each ingredient does
- Oysters
- Provide the main body of the dish, cooking gently in the milk and crumbs.
- Cracker crumbs
- Form layers that soak up liquid and give a soft, structured texture.
The step that matters
Spreading the milk. Enough milk should barely cover the layers. Too little leaves the crumbs dry and the oysters tough, while too much makes the dish soggy and slows browning.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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