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Scalloped Oysters
This recipe for scalloped oysters was adapted from the 1881 Household Cyclopedia and modernized.
Ingredients
ScaleNo serving count in the source — scale by factor
- oysters, shucked100
- bread, crumbed1 loaf
- hard-boiled eggs, hard-boiled; peeled4
- salt, to taste
- cayenne pepper, to taste
- mace, optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Chop the eggs very fine, and mix with the crumbs. Season with cayenne, salt, and mace.
Cover the bottom of a deep pie dish with the eggs and crumbs.
Use a fork to place a layer of oysters over the egg mixture, along with 2–3 small pieces of butter. Continue until all ingredients are used up, reserving sufficient crumbs for a final layer.
Bake 45 minutes at 375–400°F. Serve hot.