pescatariannut-freeegg-freesoy-free
Escaloped Oysters
From Buckeye cookery, 1892
Serves 6
Adjust water based on oyster liquor.
Presented as published in 1892. 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
185Calories
15 gProtein
19 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories185 kcal
Protein15 g
Carbohydrates19 g
Fiber0.9 g
Sugars1.6 g
Total Fat4.6 g
Saturated Fat1.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.5 g
Cholesterol99 mg
Sodium390 mg
Potassium408 mg
Calcium197 mg
Iron17 mg
Magnesium49 mg
Phosphorus252 mg
Zinc98 mg
Copper7.1 mg
Manganese0.8 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)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate39 mcg
Choline163 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 168. The excerpt below is the record exactly as published.
EscALOPED OYSTERS, ‘Take crushed crackers, not too fine; drain liquor from a quart of oysters and carefully remove all ae of shell, butter a deep dish or pan, cover the bottom with crackers, put in a layer of oys- ters seasoned with salt and pepper and bits of butter in plenty, then a layer of crackers, then oysters, and so on until dish is full, finishing with the crackers covered with bits of butter; pour over the whole the oyster-liquor added to one pint of boiling water (boiled and skimmed), place in a hot oven, bake half an hour, add another pint of hot water, or half pint water and half pint of milk
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