Scalloped Oysters
From Personal recipes, 1960
Recipe by Eve Carr
Presented as published in 1960. 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
95Calories
6 gProtein
19 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories95 kcal
Protein5.7 g
Carbohydrates19 g
Fiber6.3 g
Sugars0.5 g
Total Fat1.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol20 mg
Sodium86 mg
Potassium517 mg
Calcium159 mg
Iron4.7 mg
Magnesium56 mg
Phosphorus97 mg
Zinc20 mg
Copper1.8 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.7 mg
Vitamin K42 mcg
Vitamin B60.1 mg
Vitamin B124.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate7.8 mcg
Choline35 mg
Caffeine0 mg
Water86 g
As published
This recipe was extracted from Personal recipes (1960) by Iona McConkie, page 9. The excerpt below is the record exactly as published.
SCALLOPED OYSTERS , Drain oysters in colander, then place them in buttered baking dish - one layer of oysters and some finely cut celery, then a layer of buttered bread crumbs, pepper and salt. Continue until pan is filled. Season with: Worcestershire sauce small amount of curry powder
Cook this with the app: pantry check, scaling, and the assistant.