Scalloped Oysters

Name: Scalloped Oysters
Ingredients: 1 dozen oysters; 1 oz. butter; 1 oz. flour; J pint oyster liquor and milk mixed; 2 tablespoonfuls of cream; salt, pepper, lemon juice, and cayenne

From Instruction in cookery (Methuen's text-books, Thompson), 1908

Omit pepper if necessary.

Presented as published in 1908. 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

1702Calories

52 gProtein

188 gCarbs

114 gFat

Full nutrition (33 nutrients)

Calories1702 kcal

Protein52 g

Carbohydrates188 g

Fiber6.1 g

Sugars139 g

Total Fat114 g

Saturated Fat50 g

Monounsaturated Fat13 g

Polyunsaturated Fat11 g

Cholesterol371 mg

Sodium651 mg

Potassium1642 mg

Calcium688 mg

Iron33 mg

Magnesium232 mg

Phosphorus988 mg

Zinc240 mg

Copper18 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A168 mcg

Vitamin E9.4 mg

Vitamin K54 mcg

Vitamin B60.3 mg

Vitamin B1254 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.2 mg

Niacin (B3)8.3 mg

Folate109 mcg

Choline537 mg

Caffeine29 mg

Water567 g

As published

This recipe was extracted from Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 41. The excerpt below is the record exactly as published.

Scalloped Oysters — 1 dozen oysters, 1 oz. butter, 1 oz. flour, J pint oyster liquor and milk mixed, 2 table- spoonfuls of cream ; salt, pepper, lemon juice, and cayenne

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