Classic Scalloped Oysters

  • Yield: 6 to 8 servings


1quart oysters
1pint cracker crumbs
1/2cup butter
2 salt spoons of pepper
2 salt spoons of mace
Salt to taste


  1. Drain oysters and add to the liquor enough milk to make one pint.  Salt to flavor and set where it will heat.  Mix pepper and mace with cracker crumbs.  Melt butter and add to crumbs.  Put oysters and crumbs in baking dish in layers, crumbs first and then oysters.  Pour the liquid over the top and bake in a moderate oven for 20 to 30 minutes.

Recipe reprinted with permission from the Junior League of Charleston’s Charleston Receipts (the Junior League of Charleston, South Carolina, 1950).