Scalloped Oysters
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
1205Calories
93 gProtein
123 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories1205 kcal
Protein93 g
Carbohydrates123 g
Fiber4.9 g
Sugars26 g
Total Fat46 g
Saturated Fat12 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat9 g
Omega-30 g
Cholesterol557 mg
Sodium1938 mg
Potassium2514 mg
Calcium1231 mg
Iron62 mg
Magnesium299 mg
Phosphorus1630 mg
Zinc490 mg
Copper36 mg
Manganese4.7 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A239 mcg
Vitamin E11 mg
Vitamin K20 mcg
Vitamin B60.7 mg
Vitamin B12110 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.9 mg
Niacin (B3)19 mg
Folate202 mcg
Choline865 mg
Caffeine0 mg
Water1328 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 62. The excerpt below is the record exactly as published.
Scalloped Oysters. — Pick, wash, and drain 1 solid quart oysters. Put in layers in baking- dish, alternating with dry bread or cracker crumbs and seasoning. When dish is filled add strained oyster liquor and sufficient milk to moisten. Cover with crumbs, add 1 table¬ spoon butter in bit
Cook this with the app: pantry check, scaling, and the assistant.