pescatariangluten-freenut-freesoy-free
Scalloped Oysters (English Way)
From Miss Cameron's cookery book, 1898
Serves 3
Presented as published in 1898. 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
431Calories
31 gProtein
23 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories431 kcal
Protein31 g
Carbohydrates23 g
Fiber0.4 g
Sugars6.8 g
Total Fat23 g
Saturated Fat6.8 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat6 g
Omega-30 g
Cholesterol294 mg
Sodium700 mg
Potassium833 mg
Calcium352 mg
Iron19 mg
Magnesium90 mg
Phosphorus539 mg
Zinc158 mg
Copper11 mg
Manganese1.3 mg
Vitamin D1.7 mcg
Vitamin C13 mg
Vitamin A214 mcg
Vitamin E4.1 mg
Vitamin K5.2 mcg
Vitamin B60.2 mg
Vitamin B1236 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.2 mg
Folate60 mcg
Choline372 mg
Caffeine0 mg
Water473 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 17. The excerpt below is the record exactly as published.
Scalloped Oysters. (English way.) Two dozen, oysters and their liquor, \ pint white sauce, 1 tablespoonful cream, salt, pepper, cayenne, and a squeeze of 48 MISS CAMERON'S COOKERY BOOK. lemon juice, and 2 yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.