Scalloped Oysters
Recipe No. 163 from the U.S. Army's WWII cookbook — Fish. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Army TM10-412 · Fish · Seafood
Recipe No. 163 from the U.S. Army’s WWII cookbook — Fish. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
Bacon, sliced — 3 pounds
- Oysters, standards or shucked — 3 gallons (12 No. 56 dippers)
- Bread, diced, toasted or crackers — 4 gallons (16 No. 56 dippers)
- Salt — 2 ounces (4 mess kit spoons)
- Pepper — (½ mess kit spoon)
- Milk, evaporated — 6—14½-ounce cans
Directions
Key ingredients
- Cut bacon into ½ pieces; fry until crisp. Add oysters with juice; heat to boiling.
- Add bread or crackers, salt, and pepper. Heat to boiling point; reduce heat and simmer 10 minutes.
- Add undiluted milk just before serving. Heat thoroughly.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Bacon, sliced — 3¾ oz Oysters, standards or shucked — 3¾ cups Bread, diced, toasted or crackers — 1¼ qt Salt — about 1 tsp Pepper — scale to taste ((½ mess kit spoon)) Milk, evaporated — ½ can (14½ oz)
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 163, Fish. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.