pescatariannut-freeegg-freesoy-free
Scalloped Oysters
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
A larger dish can be prepared with the same quantity of oysters.
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
492Calories
8 gProtein
43 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories492 kcal
Protein8.3 g
Carbohydrates43 g
Fiber2.7 g
Sugars3.7 g
Total Fat32 g
Saturated Fat19 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol76 mg
Sodium443 mg
Potassium126 mg
Calcium118 mg
Iron2.9 mg
Magnesium27 mg
Phosphorus108 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A243 mcg
Vitamin E0.9 mg
Vitamin K6.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate65 mcg
Choline15 mg
Caffeine0 mg
Water9.7 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 108. The excerpt below is the record exactly as published.
Scalloped Oysters. — One pint of solid oysters, washed and drained ; one third of a cup of melted butter; one cup of cracker or stale bread crumbs, moistened in the melted but- ter. Butter a shallow dish ; put in a layer of crumbs, then a layer of 03'sters ; season with salt and pepper; and, if you like, add Worcestershire sauce, lemon juice, wine, or mace
Cook this with the app: pantry check, scaling, and the assistant.