Scalloped Oysters
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
5360Calories
31 gProtein
137 gCarbs
532 gFat
Full nutrition (34 nutrients)
Calories5360 kcal
Protein31 g
Carbohydrates137 g
Fiber5.4 g
Sugars6.3 g
Total Fat532 g
Saturated Fat328 g
Monounsaturated Fat152 g
Polyunsaturated Fat22 g
Omega-32 g
Cholesterol1437 mg
Sodium2925 mg
Potassium614 mg
Calcium385 mg
Iron13 mg
Magnesium88 mg
Phosphorus503 mg
Zinc46 mg
Copper3.7 mg
Manganese1.9 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A4442 mcg
Vitamin E16 mg
Vitamin K50 mcg
Vitamin B60.2 mg
Vitamin B1211 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate241 mcg
Choline230 mg
Caffeine0 mg
Water243 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 108. The excerpt below is the record exactly as published.
Scalloped Oysters 1 pt. oysters 1 c. cracker crumbs 4 tbsp. oyster liquor 3^ c. melted butter 2 tbsp. milk 1 tsp. salt }/2 c. stale bread crumbs Pepper
Cook this with the app: pantry check, scaling, and the assistant.