Scalloped Oysters
From A text-book of cooking, 1915
If baked in individual baking dishes, only 15 minutes will be required for baking.
Presented as published in 1915. 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
1533Calories
72 gProtein
247 gCarbs
59 gFat
Full nutrition (33 nutrients)
Calories1533 kcal
Protein72 g
Carbohydrates247 g
Fiber15 g
Sugars23 g
Total Fat59 g
Saturated Fat6.2 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat9.3 g
Cholesterol293 mg
Sodium3964 mg
Potassium1417 mg
Calcium892 mg
Iron39 mg
Magnesium229 mg
Phosphorus1023 mg
Zinc200 mg
Copper15 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E4.5 mg
Vitamin K26 mcg
Vitamin B60.5 mg
Vitamin B1245 mcg
Thiamin (B1)3.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)26 mg
Folate381 mcg
Choline370 mg
Caffeine0 mg
Water470 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 115. The excerpt below is the record exactly as published.
SCALLOPED OYSTERS 1 pint oysters 3 cupfuls soft bread crumbs \ teaspoon ful salt 3 tablespoonfuls butter Cayenne \ cupful oyster juice or milk
Cook this with the app: pantry check, scaling, and the assistant.