Escalloped Oysters

Name: Escalloped Oysters
Ingredients: three cans of oysters; salt, pepper; butter; rolled crackers

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

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

77Calories

9 gProtein

4 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories77 kcal

Protein8.6 g

Carbohydrates4.1 g

Fiber0 g

Sugars0.9 g

Total Fat2.6 g

Saturated Fat0.7 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.8 g

Cholesterol60 mg

Sodium128 mg

Potassium234 mg

Calcium89 mg

Iron6.9 mg

Magnesium27 mg

Phosphorus146 mg

Zinc59 mg

Copper4.3 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A20 mcg

Vitamin E1.3 mg

Vitamin K1.5 mcg

Vitamin B60 mg

Vitamin B1213 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate11 mcg

Choline98 mg

Caffeine0 mg

Water134 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 11. The excerpt below is the record exactly as published.

E8CALLOPED OYSTERS. To a two-quart pan three cans of oysters, set them on the fire in their own liquor, and swell them, that is, heat them, until the little scallops open, then strain. Butter a dish, sprinkle rolled crackers in the bottom, add one-third of the oysters, salt, pepper

Cook this with the app: pantry check, scaling, and the assistant.