pescatariannut-freeegg-freesoy-free

Scalloped Oysters

Name: Scalloped Oysters
Yield: 1 servings
Ingredients: Butter; a layer of bread crumbs; a layer of oysters; a little salt and pepper; Over the whole pour rich milk to moisten.

From Royal Victoria cook book, 1900

Serves 1

M. SARJEANT.

Presented as published in 1900. 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

263Calories

11 gProtein

45 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories263 kcal

Protein11 g

Carbohydrates45 g

Fiber2.7 g

Sugars4 g

Total Fat4 g

Saturated Fat1 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat1.5 g

Cholesterol20 mg

Sodium482 mg

Potassium196 mg

Calcium139 mg

Iron5.2 mg

Magnesium35 mg

Phosphorus148 mg

Zinc21 mg

Copper1.6 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A6.5 mcg

Vitamin E0.5 mg

Vitamin K4.5 mcg

Vitamin B60.1 mg

Vitamin B124.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.4 mg

Folate68 mcg

Choline41 mg

Caffeine0 mg

Water48 g

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 9. The excerpt below is the record exactly as published.

SCALLOPED OYSTERS.—Butter a pudding dish and put ina layer of bread crumbs, on these put a layer of oysters, seasoned with bits of butter and a little salt and pepper. Continue this till dish is full) Over the whole pour rich milk to moisten.

Cook this with the app: pantry check, scaling, and the assistant.