pescatariannut-freeegg-freesoy-free
Escaloped Oysters
From The Times cook book, no. 2, 1905
Serves 1
Serve with cold slaw.
Presented as published in 1905. 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
733Calories
49 gProtein
94 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories733 kcal
Protein49 g
Carbohydrates94 g
Fiber4.9 g
Sugars10 g
Total Fat16 g
Saturated Fat4.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat5.4 g
Cholesterol240 mg
Sodium1301 mg
Potassium1148 mg
Calcium552 mg
Iron33 mg
Magnesium154 mg
Phosphorus760 mg
Zinc237 mg
Copper17 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E5.2 mg
Vitamin K13 mcg
Vitamin B60.3 mg
Vitamin B1253 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate158 mcg
Choline406 mg
Caffeine0 mg
Water541 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 147. The excerpt below is the record exactly as published.
ESCALOPED OYSTERS, Miss Mary Stone Welch, San Diego, Cal.— One dozen fresh, medium-s5zed oysters. Examine for bits of shell. Rinse carefully. If large ones are used cut with sharp knife once across. Butter baking dish, cover bottom with dried bread crumbs. Medium fine layer of oysters next, salt and pepper, melted butter
Cook this with the app: pantry check, scaling, and the assistant.