Escalloped Oysters
From Anson County cook book, 1928
Presented as published in 1928. 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
506Calories
57 gProtein
27 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories506 kcal
Protein57 g
Carbohydrates27 g
Fiber0 g
Sugars6.2 g
Total Fat17 g
Saturated Fat4.7 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat5.2 g
Cholesterol397 mg
Sodium843 mg
Potassium1547 mg
Calcium585 mg
Iron46 mg
Magnesium179 mg
Phosphorus962 mg
Zinc390 mg
Copper28 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A129 mcg
Vitamin E8.4 mg
Vitamin K9.9 mcg
Vitamin B60.3 mg
Vitamin B1287 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.2 mg
Folate69 mcg
Choline645 mg
Caffeine0 mg
Water883 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 2. The excerpt below is the record exactly as published.
ESCALLOPPED OYSTERS Rinse in ice-cold water a qt. of oysters. Cover bottom of deep pan with cracker crumbs, then layer of oysters, sprinkle with salt and pepper. Slice butter and cover them. Continue alternate layers of crackers and oysters with a generous supply of butter, until pan is two thirds full. Crackers last with butter. Fill pan nearly full of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.