Scalloped Oysters

Name: Scalloped Oysters
Ingredients: one quart of oysters; one large breakfast cup of cracker or bread crumbs; two large spoonfuls of butter; one teaspoonful of salt; half a teaspoonful of pepper; one saltspoonful of mace; a teacup of milk or cream

From The easiest way in housekeeping and cooking, 1881

Brown the top with a hot shovel if not well browned.

Presented as published in 1881. 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

1771Calories

76 gProtein

115 gCarbs

109 gFat

Full nutrition (34 nutrients)

Calories1771 kcal

Protein76 g

Carbohydrates115 g

Fiber5.2 g

Sugars13 g

Total Fat109 g

Saturated Fat56 g

Monounsaturated Fat22 g

Polyunsaturated Fat7.5 g

Omega-30 g

Cholesterol648 mg

Sodium4017 mg

Potassium2011 mg

Calcium939 mg

Iron51 mg

Magnesium242 mg

Phosphorus1281 mg

Zinc392 mg

Copper29 mg

Manganese4.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A129 mcg

Vitamin E8.5 mg

Vitamin K25 mcg

Vitamin B60.5 mg

Vitamin B1287 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.3 mg

Niacin (B3)16 mg

Folate185 mcg

Choline661 mg

Caffeine0 mg

Water1032 g

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 71. The excerpt below is the record exactly as published.

Scalloped Oysters. One quart of oysters ; one large breakfast cup of cracker or bread crumbs, the crackers being nicer if freshly toasted and rolled hot ; two large spoonfuls of butter ; one teaspoonful of salt ; half a teaspoonful 142 FISH. of pepper ; one saltspoonful of mace. Mix the salt, pepper, and mace together. Butter a pudding-dish ; heat the juice with the seasoning and butter, adding a teacup of milk or cream

Cook this with the app: pantry check, scaling, and the assistant.