pescatariannut-freeegg-freesoy-free
Scalloped Oysters
From Lessons in cooking through preparation of meals, 1912
Serves 3
Use a shallow dish for quick heating.
Presented as published in 1912. 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
573Calories
23 gProtein
40 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories573 kcal
Protein23 g
Carbohydrates40 g
Fiber1 g
Sugars2.2 g
Total Fat35 g
Saturated Fat20 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol209 mg
Sodium291 mg
Potassium569 mg
Calcium213 mg
Iron17 mg
Magnesium69 mg
Phosphorus369 mg
Zinc130 mg
Copper9.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A288 mcg
Vitamin E3.8 mg
Vitamin K5.9 mcg
Vitamin B60.1 mg
Vitamin B1229 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.3 mg
Folate76 mcg
Choline229 mg
Caffeine0 mg
Water303 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 98. The excerpt below is the record exactly as published.
SCALLOPED OYSTERS BROWN BREAD AND BUTTER OATMEAL MACAROONS CHERRIES TEA Scalloped Oysters Carefully wash and look over i quart of oysters, remov- ing all particles of shell, etc. Add I c each cracker and breadcrumbs to J^ c melted butte
Cook this with the app: pantry check, scaling, and the assistant.