pescatariannut-freeegg-freesoy-free
Escaloped Oysters
From Miss Parloa's new cook book and marketing guide, 1880
Serves 8
The quantity is enough for two dishes.
Presented as published in 1880. 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
601Calories
30 gProtein
93 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein30 g
Carbohydrates93 g
Fiber5.4 g
Sugars9 g
Total Fat22 g
Saturated Fat2.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol131 mg
Sodium2257 mg
Potassium627 mg
Calcium369 mg
Iron17 mg
Magnesium97 mg
Phosphorus441 mg
Zinc99 mg
Copper7.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E2.2 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B1222 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate146 mcg
Choline179 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 51. The excerpt below is the record exactly as published.
alf a teaspoonful of pep- per. Bake slowly half an hour. Serve with a garnish of parsley around the dish. Escaloped Oysters. Two quarts of oysters, half a cupful of butter, half a cup- ful of cream or milk, four teaspoonfuls of salt, half a teaspoon- ful of pepper, two quarts of stale bread crumbs
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