Scalloped Oysters
From Efficiency in home-making and first-aid to good cooking, 1915
Presented as published in 1915. 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
2558Calories
101 gProtein
260 gCarbs
121 gFat
Full nutrition (34 nutrients)
Calories2558 kcal
Protein101 g
Carbohydrates260 g
Fiber15 g
Sugars26 g
Total Fat121 g
Saturated Fat63 g
Monounsaturated Fat31 g
Polyunsaturated Fat15 g
Omega-30.3 g
Cholesterol628 mg
Sodium3227 mg
Potassium2208 mg
Calcium1204 mg
Iron61 mg
Magnesium320 mg
Phosphorus1523 mg
Zinc395 mg
Copper29 mg
Manganese5.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A865 mcg
Vitamin E11 mg
Vitamin K39 mcg
Vitamin B60.7 mg
Vitamin B1288 mcg
Thiamin (B1)3.3 mg
Riboflavin (B2)2.2 mg
Niacin (B3)31 mg
Folate419 mcg
Choline712 mg
Caffeine0 mg
Water921 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 66. The excerpt below is the record exactly as published.
SCALLOPED OYSTERS. 1 quart oysters. 3 cups bread crumbs. Milk to moisten. Salt. y2 cup melted butter. Pepper
Cook this with the app: pantry check, scaling, and the assistant.