Scalloped Oysters
From The Chapel Hill cook book, 1935
Presented as published in 1935. 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
1301Calories
22 gProtein
86 gCarbs
98 gFat
Full nutrition (34 nutrients)
Calories1301 kcal
Protein22 g
Carbohydrates86 g
Fiber4.9 g
Sugars13 g
Total Fat98 g
Saturated Fat58 g
Monounsaturated Fat27 g
Polyunsaturated Fat5.9 g
Omega-30.4 g
Cholesterol266 mg
Sodium960 mg
Potassium540 mg
Calcium408 mg
Iron7.8 mg
Magnesium73 mg
Phosphorus379 mg
Zinc22 mg
Copper1.7 mg
Manganese1.1 mg
Vitamin D1.2 mcg
Vitamin C0.7 mg
Vitamin A782 mcg
Vitamin E3.1 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B125.6 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.8 mg
Folate123 mcg
Choline90 mg
Caffeine0 mg
Water180 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 4. The excerpt below is the record exactly as published.
SCALLOPED OYSTERS 1 pt. oysters Dash of Tabasco sauce Vz cup melted butter 1 cup stale bread crumbs Pepper and salt to taste % cup milk 1 teaspoon Worcester- shire sauce
Cook this with the app: pantry check, scaling, and the assistant.