pescatariannut-freeegg-freesoy-free
Oysters, Scalloped
From The housewife's referee, 1898
Serves 4
Presented as published in 1898. 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
6Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.4 kcal
Protein0.7 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.1 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol5 mg
Sodium11 mg
Potassium20 mg
Calcium7.4 mg
Iron0.6 mg
Magnesium2.3 mg
Phosphorus12 mg
Zinc4.9 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.6 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline8.1 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 77. The excerpt below is the record exactly as published.
Oysters, Scalloped. — Open the oysters carefully, give them a scald in their own liquor, wash them in it free from grit and beard them neatly. Butter the scallop shells and shake some fine breadcrumbs over them ; fill them with alternate layers of oysters, crumbs of bread, and fresh butter cut into small bits, pour in the oyster liquor
Cook this with the app: pantry check, scaling, and the assistant.