Name: Scolloped Oysters
Ingredients: cayenne; nutmeg

Scolloped Oysters

Ingredients

cayenne
nutmeg

Directions

Having grated a sufficiency of stale bread, butter a deep dish, and line the sides and bottom thickly with bread crumbs. Then put in a layer of seasoned oysters, with a few very small bits of butter on them. Cover them thickly with crumbs, and put in another layer of oysters and butter, till the dish is filled up, having a thick layer of crumbs on the top. Put the dish into an oven, and bake them a very short time, or they will shrivel. Serve them up hot.
You may bake them in large clam shells, or in the tin scollop shells made for the purpose. Butter the bottom of each shell; sprinkle it with bread crumbs; lay on the oysters seasoned with cayenne and nutmeg, and put a morsel of butter on each. Fill up the shells with a little of the oyster liquor thickened with bread crumbs, and set them on a gridiron over coals, browning them afterwards with a red-hot shovel. Oysters are very nice taken whole out of the shells, and broiled.

Nutrition, whole recipe (rough)

18Calories

0 gProtein

1 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Nutmeg	1 tsp ground (2.2g)	12
Cayenne	1 tsp (1.8g)	6

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

By Eliza Leslie. Recipe from a historical cookbook (Project Gutenberg).

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.