Escalloped Oysters
From The Wilson cook book, 1941
Presented as published in 1941. 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
146Calories
8 gProtein
11 gCarbs
8 gFat
Full nutrition (30 nutrients)
Calories146 kcal
Protein8 g
Carbohydrates11 g
Sugars12 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium366 mg
Calcium300 mg
Iron0 mg
Magnesium29 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Water215 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 4. The excerpt below is the record exactly as published.
Escalloped Oysters Take oysters from liquor and place in a baking dish. Cover with layer of cracker crumbs highly seasoned with pepper, salt, and small bits of butter. Then add another layer of oysters and seasoning alternately until dish is filled. Pour in a cup of milk
Cook this with the app: pantry check, scaling, and the assistant.