pescatariannut-freeegg-freesoy-free
Scalloped Oysters
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
Presented as published in 1907. 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
667Calories
25 gProtein
101 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories667 kcal
Protein25 g
Carbohydrates101 g
Fiber3 g
Sugars1.9 g
Total Fat17 g
Saturated Fat7.5 g
Monounsaturated Fat3 g
Polyunsaturated Fat2.1 g
Cholesterol129 mg
Sodium235 mg
Potassium547 mg
Calcium191 mg
Iron17 mg
Magnesium74 mg
Phosphorus377 mg
Zinc98 mg
Copper7.4 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E2.6 mg
Vitamin K3.5 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.9 mg
Folate174 mcg
Choline184 mg
Caffeine0 mg
Water246 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 98. The excerpt below is the record exactly as published.
Scalloped Oysters Have ready a buttered baking dish, some melted butter in a saucer and some fine cracker and bread crumbs mixed. Rinse and drain small oysters, lift each one on a fork, roll first in melted butter, and then in crumbs, and put in the baking dish. Cover the bottom of the dish with oysters treated this way, sprinkle with salt and pepper and a very, very little mace — be careful not to use too much. Fill the dish in this way, and then pour in about % cup strained oyster liquor and 2 tablesp cream. Cover the top with a thin layer of crumbs, dot with bits of butter
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Cook this with the app: pantry check, scaling, and the assistant.