Scalloped Oysters
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
1060Calories
116 gProtein
58 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories1060 kcal
Protein116 g
Carbohydrates58 g
Fiber0 g
Sugars16 g
Total Fat36 g
Saturated Fat11 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol803 mg
Sodium1717 mg
Potassium3216 mg
Calcium1269 mg
Iron91 mg
Magnesium367 mg
Phosphorus2006 mg
Zinc780 mg
Copper57 mg
Manganese5.9 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A284 mcg
Vitamin E17 mg
Vitamin K20 mcg
Vitamin B60.7 mg
Vitamin B12174 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.9 mg
Niacin (B3)18 mg
Folate139 mcg
Choline1304 mg
Caffeine0 mg
Water1837 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 36. The excerpt below is the record exactly as published.
Scalloped Oysters. For two quarts of oysters have two cups of fine rolled cracker. Boil and skim the broth. Sprinkle the bottom of dish with cracker then a thick layer of oysters. Season with salt, pepper, and bits of butter, then sprinkle cracker not one-fourth of an inch thick; then sprinkle with the scalded broth enough to moisten the cracker, remembering the oysters will moisten some when heated; then another layer of oysters, and so on, till the dish is full — having the crackers on top, and sprinkle the top with one-third of a cup of milk
Cook this with the app: pantry check, scaling, and the assistant.