Scalloped Oysters and Macaroni
From 365 breakfast dishes, 1901
Presented as published in 1901. 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
1728Calories
109 gProtein
246 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories1728 kcal
Protein109 g
Carbohydrates246 g
Fiber11 g
Sugars19 g
Total Fat41 g
Saturated Fat7.7 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat9.8 g
Omega-30 g
Cholesterol531 mg
Sodium4199 mg
Potassium2591 mg
Calcium986 mg
Iron65 mg
Magnesium370 mg
Phosphorus1732 mg
Zinc495 mg
Copper37 mg
Manganese6.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A163 mcg
Vitamin E11 mg
Vitamin K24 mcg
Vitamin B60.8 mg
Vitamin B12110 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)22 mg
Folate235 mcg
Choline829 mg
Caffeine0 mg
Water1140 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 37. The excerpt below is the record exactly as published.
Scalloped Oysters and Macaroni. Drain about 25 oysters ; put a layer of boiled macaroni, cut in small pieces, into a baking dish ; then a layer of oysters, a seasoning of salt and pepper; continue so doing until the dish is full ; cover the top with bread crumbs and bits of butter
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