Scalloped Oysters
From The fun of cooking, 1915
Can be baked in small dishes or shells for presentation.
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
682Calories
65 gProtein
42 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories682 kcal
Protein65 g
Carbohydrates42 g
Fiber0.1 g
Sugars18 g
Total Fat26 g
Saturated Fat9.5 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat6.1 g
Omega-30 g
Cholesterol426 mg
Sodium949 mg
Potassium1934 mg
Calcium892 mg
Iron46 mg
Magnesium209 mg
Phosphorus1222 mg
Zinc391 mg
Copper28 mg
Manganese3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A207 mcg
Vitamin E8.7 mg
Vitamin K10 mcg
Vitamin B60.5 mg
Vitamin B1288 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)9.7 mg
Folate75 mcg
Choline689 mg
Caffeine0 mg
Water1098 g
As published
This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 55. The excerpt below is the record exactly as published.
scalloped oysters I ' * *' Mother, we 'd perfectly love theml'' ex- claimed Mildred. **But do you think we could make them? I always thought they were very hard to make.*' **My dear, they are the easiest thing in the world. To save time, you may copy the rule r' THANKSGIVING DAY SUPPEE 221 now, and then to-morrow, when everybody is here, I will not have to stop visiting and explain SCALLOPED OYSTERS 1 quart of oysters. 2 packages of crackers, or as many loose ones — about half a pound. Boll fine. Salt, pepper, and butter. 1 small cup of milk
Cook this with the app: pantry check, scaling, and the assistant.