Oysters and Macaroni

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 pint oysters.
  • ¾ cups macaroni broken in 1 inch pieces.
  • Salt and pepper.
  • Flour.
  • ½ cup buttered crumbs.
  • ¼ cup butter.


Cook macaroni in boiling salted water until soft; drain, and rinse with cold water. Put a layer in bottom of a buttered pudding-dish, cover with oysters, sprinkle with salt and pepper, dredge with flour, and dot over with one-half of the butter; repeat, and cover with buttered crumbs. Bake twenty minutes in hot oven.