New-York Historical Society’s Recipe of the Week: Scalloped Oysters

A recipe from the Duane Family cookbook collection (1840-1874). Read more about the collection, plus see all the recipes to cook or bake here.

Scalloped Oysters

Crumb some bread fine and season it with chopped parsley nutmeg & a little pepper (Cayenne Pepper is better than black). Put some raw oysters & a little broth in the bottom of a deep dish, then layers of the bread crumbs and oysters alternately and on the top of the dish crumbs of bread & small lumps of butter. Bake slowly.

Historic Recipe for Scalloped Oysters