Escalloped Oysters
From The Elm City cook book, 1896
Presented as published in 1896. 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
1149Calories
80 gProtein
134 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories1149 kcal
Protein80 g
Carbohydrates134 g
Fiber6 g
Sugars20 g
Total Fat52 g
Saturated Fat9.1 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat8.1 g
Omega-30 g
Cholesterol500 mg
Sodium1873 mg
Potassium2005 mg
Calcium983 mg
Iron52 mg
Magnesium249 mg
Phosphorus1322 mg
Zinc392 mg
Copper29 mg
Manganese4.2 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E8.7 mg
Vitamin K17 mcg
Vitamin B60.5 mg
Vitamin B1288 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)19 mg
Folate238 mcg
Choline724 mg
Caffeine0 mg
Water1019 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 28. The excerpt below is the record exactly as published.
ESCALLOPED OYSTERS. _ Butter a pudding dish, put in a layer of bread crumbs with bits of butter, then a layer of oysters, season with pepper and salt. Repeat this until the dish is full, leaving a layer of crumbs with bits of butter on top. Mix the oyster liquor with half its bulk in milk, one egg beaten, pour this over the top. Bake twenty minutes, one quart oysters
Cook this with the app: pantry check, scaling, and the assistant.