Scalloped Oysters
From The housekeeper's companion, 1883
Ensure the top layer is crumbs.
Presented as published in 1883. 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
144Calories
5 gProtein
24 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories144 kcal
Protein4.8 g
Carbohydrates24 g
Fiber1.2 g
Sugars0.9 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Cholesterol26 mg
Sodium190 mg
Potassium58 mg
Calcium47 mg
Iron1.5 mg
Magnesium9.5 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate53 mcg
Choline42 mg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 85. The excerpt below is the record exactly as published.
season with pepper and a little salt. Two or three spoonfuls of cream will add to the richness. Have ready small tins lined with puff-paste; put three or four oysters in each, according to the size of the patty; cover with paste and bake in a quick oven twenty minutes; when done wash over the top with beaten egg and set in the oven for two minutes to glaze. Scalloped Oysters. — Have plenty of fine crushed cracker crumbs — either soda or butter crackers; put a layer in the bot- tom of a buttered pudding dish; wet slightly with oyster liquor and milk, mixed; next a layer of oysters; season with salt and pepper and small bits of butter; then more crumbs and oys- ters, alternately, until the dish is full. Let the top layer be of crumbs. Beat an egg and mix it with a little milk
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