pescatariannut-freeegg-freesoy-free
Scalloped Oysters
From Boston Cooking-School cook book, 1896
Serves 4
Never allow more than 2 layers of oysters for Scalloped Oysters.
Presented as published in 1896. 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
794Calories
28 gProtein
118 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories794 kcal
Protein28 g
Carbohydrates118 g
Fiber7.7 g
Sugars8.4 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol93 mg
Sodium3431 mg
Potassium580 mg
Calcium346 mg
Iron14 mg
Magnesium95 mg
Phosphorus381 mg
Zinc57 mg
Copper4.4 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A112 mcg
Vitamin E1.8 mg
Vitamin K21 mcg
Vitamin B60.2 mg
Vitamin B1213 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate179 mcg
Choline117 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 105. The excerpt below is the record exactly as published.
SCALLOPED OYSTERS 1 pint oysters 1 cup cracker crumbs 4 tablespoons oyster liquor 14 cup melted butter 2 tablespoons milk or cream Salt 4 cup stale bread crumbs Pepper
Cook this with the app: pantry check, scaling, and the assistant.