Scalloped Oysters

Name: Scalloped Oysters
Ingredients: One pint of oysters; one-third of a cup of melted butter; one cup of fine cracker-crumbs; season with salt; season with pepper

From The universal cookery book, 1887

For larger dish, use more cracker and moisten layers with hot liquid.

Presented as published in 1887. 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

825Calories

32 gProtein

30 gCarbs

67 gFat

Full nutrition (34 nutrients)

Calories825 kcal

Protein32 g

Carbohydrates30 g

Fiber6.3 g

Sugars3.3 g

Total Fat67 g

Saturated Fat39 g

Monounsaturated Fat18 g

Polyunsaturated Fat5 g

Omega-30.3 g

Cholesterol351 mg

Sodium434 mg

Potassium1123 mg

Calcium420 mg

Iron25 mg

Magnesium133 mg

Phosphorus538 mg

Zinc195 mg

Copper15 mg

Manganese4.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A557 mcg

Vitamin E6.1 mg

Vitamin K51 mcg

Vitamin B60.2 mg

Vitamin B1244 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.9 mg

Folate41 mcg

Choline339 mg

Caffeine0 mg

Water456 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 11. The excerpt below is the record exactly as published.

Scalloped Oysters. One pint of oysters (washed), the shells removed, and then drained ; one-third of a cup of melted BROILED OYSTERS. 23 butter, one cup of fine cracker-crumbs moistened in the melted butter ; butter a shallow dish, put in a layer of crumbs, then a layer of oysters, season with salt

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