Dinner
Oysters with macaroni
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Put about four ounces of macaroni in plenty of boiling salted water and cook for twenty minutes.
- Into a buttered baking-dish put a layer of the macaroni, then a layer of oysters, dot with bits of butter, season with pepper and salt;
Historical transcription
Source method
- 1
Put about four ounces of macaroni in plenty of boiling salted water and cook for twenty minutes. Take out and drain well. Into a buttered baking-dish put a layer of the macaroni, then a layer of oysters, dot with bits of butter, season with pepper and salt; follow this with another layer of macaroni, another of oys ters and seasoning, and finish with a layer of macaroni sprinkled thickly with grated cheese. Bake in a moderate oven twenty minutes.
Nutrition pending
No invented nutrition numbers.
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