Scalloped Oysters
From The Cook Book, by "Oscar" of the Waldorf, 1896
Serve hot.
Presented as published in 1896. 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
2635Calories
37 gProtein
98 gCarbs
231 gFat
Full nutrition (34 nutrients)
Calories2635 kcal
Protein37 g
Carbohydrates98 g
Fiber4.5 g
Sugars21 g
Total Fat231 g
Saturated Fat136 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol766 mg
Sodium1382 mg
Potassium1011 mg
Calcium661 mg
Iron17 mg
Magnesium117 mg
Phosphorus686 mg
Zinc100 mg
Copper7.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A251 mcg
Vitamin E2.4 mg
Vitamin K9.2 mcg
Vitamin B60.3 mg
Vitamin B1223 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)9.6 mg
Folate149 mcg
Choline175 mg
Caffeine0 mg
Water447 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 52. The excerpt below is the record exactly as published.
Scalloped Oysters. Strain the oyster liquor, rinse the oysters in it, then plump and beard them. Measure the liquor and add to it an equal quantity of rich white sauce; if this doe;s lot thicken it sufficiently add one teaspoonful of flour, rubbed into a small piece of )utter, stir over the fire until pretty hot, stir until it boils and boil ten minutes, stir- •ing occasionally. Put in the oysters and keep them nearly simmering for three min- ites, then put them into their shells with a little of the sauce, put a layer of sifted >readcrumbs on them, pour over this a little clarified butter
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Cook this with the app: pantry check, scaling, and the assistant.