pescatariannut-freesoy-free
Scalloped Oysters
From The new Kentucky home cook book, 1884
Serves 2
Presented as published in 1884. 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
455Calories
24 gProtein
68 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories455 kcal
Protein24 g
Carbohydrates68 g
Fiber2.1 g
Sugars5.1 g
Total Fat8.7 g
Saturated Fat2.9 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol119 mg
Sodium338 mg
Potassium573 mg
Calcium258 mg
Iron15 mg
Magnesium70 mg
Phosphorus388 mg
Zinc98 mg
Copper7.3 mg
Manganese1.4 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A67 mcg
Vitamin E2.5 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B1222 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.9 mg
Folate122 mcg
Choline204 mg
Caffeine0 mg
Water287 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 16. The excerpt below is the record exactly as published.
SCALLOPED OYSTERS. Take either soda or butter cracker crumbs, place a layer of them in the bottom of a buttered pudding-dish, and wet them slightly with oyster liquor and cream mixed; next put in a layer of oysters ; season them with pepper and salt and small pieces of butter; then put in another layer of crumbs and oysters alternately until the dish is full. The top layer must be of crumbs. Beat an egg and mix with a small quantity of fresh milk
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