Scalloped Oysters
From Cooks in clover, 1889
Presented as published in 1889. 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
112Calories
9 gProtein
4 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories112 kcal
Protein9.4 g
Carbohydrates3.6 g
Fiber0.1 g
Sugars0.7 g
Total Fat6.4 g
Saturated Fat2 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol206 mg
Sodium135 mg
Potassium151 mg
Calcium61 mg
Iron3.3 mg
Magnesium16 mg
Phosphorus155 mg
Zinc20 mg
Copper1.5 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A87 mcg
Vitamin E1 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B124.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate30 mcg
Choline180 mg
Caffeine0 mg
Water83 g
As published
This recipe was extracted from Cooks in clover (1889), page 8. The excerpt below is the record exactly as published.
Scalloped Oysters. — Drain the oysters, place a layer of rolled crackers in the bottom of a buttered pudding dish, then a layer of oysters; sprinkle with pepper and salt, and small bits of butter ; moisten well with a little of the liquor mixed with milk, then a layer of crackers, then oysters and so on until the dish is full, having crackers on top. Beat an egg in a little milk
Cook this with the app: pantry check, scaling, and the assistant.