Escalloped Oysters
From The Warrenton cook book, 1951
Presented as published in 1951. 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
932Calories
12 gProtein
27 gCarbs
86 gFat
Full nutrition (34 nutrients)
Calories932 kcal
Protein12 g
Carbohydrates27 g
Fiber1.3 g
Sugars2.1 g
Total Fat86 g
Saturated Fat48 g
Monounsaturated Fat18 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol274 mg
Sodium2594 mg
Potassium420 mg
Calcium266 mg
Iron5 mg
Magnesium41 mg
Phosphorus250 mg
Zinc33 mg
Copper2.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E0.7 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B127.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate6.1 mcg
Choline53 mg
Caffeine0 mg
Water219 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 13. The excerpt below is the record exactly as published.
ESCALLOPED OYSTERS leapt oysters Salt and pepper 7 Ae, \ahblintete 2 T. oyster liquor ZmleeCLeain 1 slice bread crumbled Put in bottom of baking dish first a thick layer of crumbs, then a layer of oysters with cream
Cook this with the app: pantry check, scaling, and the assistant.