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Dinner
Devilled Scallops
The original 1910 method for Devilled Scallops, presented as a faithful archival transcription.
DinnerVegetarianOvenPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 1 quart scallops
- ⅓ cup butter
- ⅓ teaspoon made mustard
- 1 teaspoon salt
- Few grains cayenne
- ⅔ cup buttered cracker crumbs
Make it happen
Directions
- 1
Clean scallops, drain, and heat to the boiling-point; drain again, and reserve liquor. Cream the butter, add mustard, salt, cayenne, two-thirds cup reserved liquor, and scallops chopped. Let stand one-half hour. Put in a baking-dish, cover with crumbs, and bake twenty minutes.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.