Page 19 - 2020-2021 Holiday and New Year Recipe Book | University of Rochester
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Harriet Seelye Rhees’ Scallop Stew – A Maine Supper Dish
(circa 1949)
Submitted by River Campus Libraries
INGREDIENTS DIRECTIONS
Prep Time: 15 mins 1. Cover scallops with salted boiling
Cook Time: 3 mins water and set on back of stove
Serves: 4 without boiling for 3 minutes.
1 quart scallops 2. Add milk, pepper, and butter.
2 quarts creamy milk 3. Serve hot.
Salt
Pepper
¼ lb butter
Ho lid a y R e c ip e s
