Scalloped Oysters

Name: Scalloped Oysters
Ingredients: 1 pint oysters; 2 cupful cracker crumbs; 172 cupful oyster liquid; y2 cupful melted ^butter; 2 tbsp milk or cream; V2 cupful white bread crumbs

From The Gertrude Bobbitt Circle cook book, 1948

Presented as published in 1948. 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

2309Calories

66 gProtein

248 gCarbs

116 gFat

Full nutrition (34 nutrients)

Calories2309 kcal

Protein66 g

Carbohydrates248 g

Fiber8.4 g

Sugars9.7 g

Total Fat116 g

Saturated Fat65 g

Monounsaturated Fat30 g

Polyunsaturated Fat9.6 g

Omega-30.5 g

Cholesterol511 mg

Sodium1017 mg

Potassium1399 mg

Calcium591 mg

Iron42 mg

Magnesium191 mg

Phosphorus971 mg

Zinc246 mg

Copper18 mg

Manganese4.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A817 mcg

Vitamin E9 mg

Vitamin K15 mcg

Vitamin B60.4 mg

Vitamin B1254 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.9 mg

Niacin (B3)23 mg

Folate458 mcg

Choline481 mg

Caffeine0 mg

Water637 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 49. The excerpt below is the record exactly as published.

SCALLOPED OYSTERS 1 pint oysters 2 cupful cracker crumbs 172 cupful oyster liquid y2 cupful melted ^butter 2 tbsp milk or cream Add salt and pepper to taste V2 cupful white bread crumbs

Cook this with the app: pantry check, scaling, and the assistant.