pescatariannut-freeegg-freesoy-free
Scalloped Oysters
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
936Calories
38 gProtein
181 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories936 kcal
Protein38 g
Carbohydrates181 g
Fiber10 g
Sugars6.9 g
Total Fat11 g
Saturated Fat1.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol65 mg
Sodium4972 mg
Potassium868 mg
Calcium180 mg
Iron9.9 mg
Magnesium164 mg
Phosphorus570 mg
Zinc52 mg
Copper4.4 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E1.4 mg
Vitamin K22 mcg
Vitamin B60.4 mg
Vitamin B1211 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate52 mcg
Choline82 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 37. The excerpt below is the record exactly as published.
SOALLOPED OYSTEBS. Mrs. Mary Harrison McKee, Washington. Boil the macaroni soft, put a layer into a baking- dish, cover with oysters, pepper, salt and butter
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