Scalloped Oysters
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Serve very hot, garnished with parsley.
Presented as published in 1888. 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
1090Calories
76 gProtein
126 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories1090 kcal
Protein76 g
Carbohydrates126 g
Fiber4.9 g
Sugars24 g
Total Fat51 g
Saturated Fat10 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat7.2 g
Omega-30 g
Cholesterol452 mg
Sodium1651 mg
Potassium2013 mg
Calcium1035 mg
Iron48 mg
Magnesium242 mg
Phosphorus1320 mg
Zinc356 mg
Copper26 mg
Manganese3.8 mg
Vitamin D2.3 mcg
Vitamin C2 mg
Vitamin A195 mcg
Vitamin E7.9 mg
Vitamin K16 mcg
Vitamin B60.6 mg
Vitamin B1280 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)17 mg
Folate205 mcg
Choline644 mg
Caffeine0 mg
Water1034 g
As published
This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 21. The excerpt below is the record exactly as published.
Scalloped Oysters. Open and beard about eighteen oysters, strain the liquor, and rinse the oysters well in it. Make some thick rich white sauce with milk, butter, and flour, stir the liquor into it, add a little cayenne and a dessertspoonful of lemon-juice, put the oysters in, and let them warm well by the fire, but not boil, for four or five minutes. Put the mixture into the shells (scallop shells or silver shells), cover the top with bread crumbs fried a delicate brown
Cook this with the app: pantry check, scaling, and the assistant.