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Scalloped Cod and Oysters
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
510Calories
21 gProtein
96 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories510 kcal
Protein21 g
Carbohydrates96 g
Fiber3 g
Sugars1 g
Total Fat3.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.4 g
Cholesterol49 mg
Sodium114 mg
Potassium386 mg
Calcium87 mg
Iron9.9 mg
Magnesium53 mg
Phosphorus264 mg
Zinc39 mg
Copper3 mg
Manganese1.4 mg
Vitamin D0.2 mcg
Vitamin C0.3 mg
Vitamin A16 mcg
Vitamin E1.5 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B128.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8 mg
Folate165 mcg
Choline102 mg
Caffeine0 mg
Water115 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 96. The excerpt below is the record exactly as published.
SCALLOPED COD AND OYSTERS Line a buttered baking dish with cold flaked cod, sprinkle with salt and pepper, cover with a layer of oysters (first dipped in melted butter, seasoned with onion juice, lemon juice, and a few grains of cayenne, and then in cracker crumbs), add 3 tablespoons oyster liquor or water; repeat and cover with buttered cracker crumbs
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