Scalloped Oysters

Name: Scalloped Oysters
Ingredients: 1 pt. oysters; 2 cups cracker crumbs; 1/2 tsp. so lt; 1/4 tsp. pepper; 1/2 cup butter, melted; 1/2 tsp. Worcestershire souce; 1 cup milk

From Seafood cookery in North Carolina, 1960

Serves 6.

Presented as published in 1960. 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

1284Calories

58 gProtein

212 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories1284 kcal

Protein58 g

Carbohydrates212 g

Fiber6.1 g

Sugars16 g

Total Fat20 g

Saturated Fat7.5 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat4.5 g

Omega-30 g

Cholesterol228 mg

Sodium1752 mg

Potassium1433 mg

Calcium651 mg

Iron34 mg

Magnesium175 mg

Phosphorus969 mg

Zinc198 mg

Copper15 mg

Manganese3.7 mg

Vitamin D2.3 mcg

Vitamin C0.3 mg

Vitamin A143 mcg

Vitamin E5.3 mg

Vitamin K6.6 mcg

Vitamin B60.4 mg

Vitamin B1245 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.9 mg

Niacin (B3)18 mg

Folate348 mcg

Choline411 mg

Caffeine0 mg

Water676 g

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 4. The excerpt below is the record exactly as published.

Scalloped Oysters 1 pt. oysters 2 cups cracker crumbs Vi tsp. so It Va tsp. pepper Yi cup butter, melted Vi tsp. Worcestershire souce 1 cup milk

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