Escalloped Oysters

Name: Escalloped Oysters
Ingredients: one pint of oysters; a thin layer of cracker crumbs crushed fine; bits of butter over oysters; pepper; salt; Add sweet milk enough to moisten thoroughly

From Durham cook book ..., 1921

This dish goes very nicely with baked chicken. Recipe by Mrs. E. G. Belvin.

Presented as published in 1921. 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

264Calories

29 gProtein

16 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories264 kcal

Protein29 g

Carbohydrates16 g

Fiber0.1 g

Sugars3.1 g

Total Fat8.5 g

Saturated Fat2.4 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat2.6 g

Cholesterol198 mg

Sodium422 mg

Potassium777 mg

Calcium293 mg

Iron23 mg

Magnesium90 mg

Phosphorus484 mg

Zinc195 mg

Copper14 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A64 mcg

Vitamin E4.2 mg

Vitamin K5 mcg

Vitamin B60.2 mg

Vitamin B1243 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.8 mg

Folate39 mcg

Choline323 mg

Caffeine0 mg

Water442 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 42. The excerpt below is the record exactly as published.

ESCALLOPED OYSTERS. Remove bits of shell from one pint of oysters. Line a baking dish Avith a thin layer of cracker crumbs crushed fine, then a layer of oysters. Put bits of butter OA'er oysters, also pepper and salt. Use alternate layers until dish is full. Add SAveet milk enough to moisten thoroughl

Cook this with the app: pantry check, scaling, and the assistant.