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Scalloped Oysters
From The "A1" cookery book, 1901
Serves 3
Presented as published in 1901. 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
112Calories
12 gProtein
9 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories112 kcal
Protein12 g
Carbohydrates8.6 g
Fiber0.9 g
Sugars2.1 g
Total Fat3.5 g
Saturated Fat1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Cholesterol80 mg
Sodium275 mg
Potassium362 mg
Calcium127 mg
Iron9.4 mg
Magnesium41 mg
Phosphorus199 mg
Zinc79 mg
Copper5.7 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A26 mcg
Vitamin E1.8 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B1218 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate18 mcg
Choline132 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 20. The excerpt below is the record exactly as published.
Scalloped Oysters. — Open and beard a dozen oysters, and scald them for a second in their own liquor. Make a white sauce, into which some oyster liquor is poured, a few grains of cayenne, a salt-spoonful of anchovy sauce, a pinch of mace, and a squeeze of lemon. Boil this till it is cooked. Put the oysters into scallop-shells, pour the sauce over them, and strew bread- crumbs on the top
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