gluten-freenut-freeegg-freesoy-free
Escalloped Oysters
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
159Calories
3 gProtein
20 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories159 kcal
Protein3.1 g
Carbohydrates20 g
Fiber1 g
Sugars0.5 g
Total Fat7.2 g
Saturated Fat3.8 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol21 mg
Sodium83 mg
Potassium65 mg
Calcium9.9 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus45 mg
Zinc5.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate8.6 mcg
Choline13 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 50. The excerpt below is the record exactly as published.
ESCALLOPED OYSTERS Dip oysters in corn meal; put back in shell, pour a little drawn butter over them, and lay a small strip of bacon
Cook this with the app: pantry check, scaling, and the assistant.