Escalloped Oysters
From The Raleigh cook book, 1907
These may be served in ramekins.
Presented as published in 1907. 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
642Calories
68 gProtein
36 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories642 kcal
Protein68 g
Carbohydrates36 g
Fiber0 g
Sugars13 g
Total Fat23 g
Saturated Fat7.6 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat6 g
Omega-30 g
Cholesterol461 mg
Sodium995 mg
Potassium1924 mg
Calcium808 mg
Iron51 mg
Magnesium215 mg
Phosphorus1206 mg
Zinc439 mg
Copper32 mg
Manganese3.3 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E9.5 mg
Vitamin K11 mcg
Vitamin B60.4 mg
Vitamin B1298 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)10 mg
Folate78 mcg
Choline747 mg
Caffeine0 mg
Water1101 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 3. The excerpt below is the record exactly as published.
Escalloped Oysters.—1 quart of oysters; bread crumbs; % cup milk; % cup oyster liquor
Cook this with the app: pantry check, scaling, and the assistant.