Scalloped Oysters
From Household hints, 1881
If the dish is not presentable, cover it with a napkin.
Presented as published in 1881. 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
567Calories
25 gProtein
100 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories567 kcal
Protein25 g
Carbohydrates100 g
Fiber3 g
Sugars1.9 g
Total Fat6.2 g
Saturated Fat1.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.1 g
Cholesterol99 mg
Sodium239 mg
Potassium519 mg
Calcium180 mg
Iron17 mg
Magnesium75 mg
Phosphorus360 mg
Zinc98 mg
Copper7.4 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E2.6 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.9 mg
Folate174 mcg
Choline184 mg
Caffeine0 mg
Water466 g
As published
This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 13. The excerpt below is the record exactly as published.
Scalloped Oysters. — Put a layer of cracker crumbs, with lumps of butter on it, in the bottom of your pan, or dish, then a layer of oysters with pepper and salt scattered over them, and so on alternately until the dish is full ; moisten with warm water
Cook this with the app: pantry check, scaling, and the assistant.