This is totally cool...
A whole lot of cookbooks from long ago, including a Swedish-English one. The Woman Suffrage Cook Book has an eerily familiar recipe for "Escallopped Oysters":
Soak cracker-crumbs in milk. In the bottom of a pudding-dish put a layer of the cracker-crumbs, on this a layer of oysters, seasoning with pepper, salt, a little lemon-juice or vinegar, plenty of butter, adding some of the oyster liquor; on this put another layer of soaked crumbs, then one of oysters well seasoned, continuing these layers till the pan is full, a layer of crumbs being on top. Brown well, and serve hot.
Marcus made us cornbread to go with dinner this evening... and I would have to say his recipe was even better than the one on the back of the 3 Rivers Cornmeal.
Posted by: Laura | January 30, 2005 at 11:03 PM
That recipie sounds VERY familiar.
Posted by: Nell | January 31, 2005 at 07:30 PM
Interesting, isn't it? Ours doesn't involve soaking the cracker crumbs (although you get the same effect by droobling the milk and oyster liquor over the top) or adding lemon juice -- might be interesting to try! -- but otherwise, very much the same. I do wonder what a pudding dish is when it's at home.
So Laura, is Marcus's cornbread recipe reproducible? Tell, tell!
Posted by: Bonnie | January 31, 2005 at 09:33 PM
I think the lemon juice would help it.
Posted by: Nell | February 01, 2005 at 10:11 PM