Scalloped Oysters

Name: Scalloped Oysters
Ingredients: Mash and drain one quart of oysters; Put in layers in baking dish, alternating with dry bread crumbs and seasoning; and seasoning; sufficient milk to moisten; add butter in bits

From The Central cook book, 1924

Recipe attributed to Mrs. Crarencr Howe t.

Presented as published in 1924. 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

506Calories

57 gProtein

27 gCarbs

17 gFat

Full nutrition (33 nutrients)

Calories506 kcal

Protein57 g

Carbohydrates27 g

Fiber0 g

Sugars6.2 g

Total Fat17 g

Saturated Fat4.7 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat5.2 g

Cholesterol397 mg

Sodium843 mg

Potassium1547 mg

Calcium585 mg

Iron46 mg

Magnesium179 mg

Phosphorus962 mg

Zinc390 mg

Copper28 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A129 mcg

Vitamin E8.4 mg

Vitamin K9.9 mcg

Vitamin B60.3 mg

Vitamin B1287 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)9.2 mg

Folate69 mcg

Choline645 mg

Caffeine0 mg

Water883 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 4. The excerpt below is the record exactly as published.

Scalloped Oysters Mash and drain one quart of oysters. Put in layers in baking dish, alternating with dry bread crumbs and seasoning. When dish is filled, add strained oyster liquor and sufficient milk to moisten. Cover with bread crumbs, add butter in bits

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