pescatariannut-freeegg-freesoy-free
Oysters Served in Escalop Shells
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
Serve very hot, garnished with parsley.
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
472Calories
29 gProtein
65 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories472 kcal
Protein29 g
Carbohydrates65 g
Fiber3.2 g
Sugars6.5 g
Total Fat13 g
Saturated Fat2.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat3.2 g
Cholesterol143 mg
Sodium809 mg
Potassium665 mg
Calcium328 mg
Iron19 mg
Magnesium92 mg
Phosphorus446 mg
Zinc131 mg
Copper9.6 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A43 mcg
Vitamin E2.9 mg
Vitamin K8.1 mcg
Vitamin B60.2 mg
Vitamin B1229 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.2 mg
Folate109 mcg
Choline225 mg
Caffeine0 mg
Water300 g
Estimated from matched ingredients across 3 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.
Oysters Served in Bscalop Shells. The shells may be tin, granite-ware, or silver-plated, or, the natural oyster or scollop shells. The ingredients are : one quart of oysters, half a pint of cream or milk, one pint of bread crumbs, one table -spoonful of butter, if cream is used, or three, if milk ; salt and pepper, a grating ot nutmeg and two table-spoonfuls or flou
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