pescatariannut-freeegg-freesoy-free
Escalloped Oysters
From Temperance cook book, 1887
Serves 4
Use bread crumbs instead of crackers for better results.
Presented as published in 1887. 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
126Calories
14 gProtein
7 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories126 kcal
Protein14 g
Carbohydrates6.7 g
Fiber0 g
Sugars1.5 g
Total Fat4.2 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol99 mg
Sodium211 mg
Potassium387 mg
Calcium146 mg
Iron11 mg
Magnesium45 mg
Phosphorus241 mg
Zinc97 mg
Copper7.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E2.1 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate17 mcg
Choline161 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 15. The excerpt below is the record exactly as published.
quart of oysters, add one-half pint of sweet cream or new milk, a lump of butter the size of an egg, and yolk of one egg. Season with pepper and salt to suit your taste, and thicken with a spoonful of flour. Stew all together until the egg and flour are cooked. The butter, yolk, and flour should be beaten together and made smooth before stirring into the oysters. ESCALLOPED OYSTERS. Drain the oysters from the liquor; butter the bottom and sides of a deep dish. Use bread crumbs instead of crackers; they are better. Place in the bottom a layer of oysters, bits of butter strewn over them, a little salt and pepper, just a shade of nut- meg
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