pescatariannut-freeegg-freesoy-free
Scalloped Oysters
From Twentieth century home cook book, 1905
Serves 1
This recipe is attributed to Mrs. B. Ferguson.
Presented as published in 1905. 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
592Calories
28 gProtein
101 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories592 kcal
Protein28 g
Carbohydrates101 g
Fiber3 g
Sugars2.2 g
Total Fat18 g
Saturated Fat1.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.4 g
Cholesterol151 mg
Sodium273 mg
Potassium600 mg
Calcium204 mg
Iron19 mg
Magnesium81 mg
Phosphorus411 mg
Zinc118 mg
Copper8.8 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E3 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B1226 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.3 mg
Folate177 mcg
Choline216 mg
Caffeine0 mg
Water276 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 53. The excerpt below is the record exactly as published.
SCALLOPED OYSTERS. Drain the oysters ; butter the dish in which you expect to bake them ; scatter cracker crumbs, well seasoned with pepper and salt; then drop in a few pieces of butter, next a layer of oysters, then a layer of cracker crumbs, again bits of butter ; continue this until the dish is filled — the last layer should be crackers. Strain the oyster liquor
Cook this with the app: pantry check, scaling, and the assistant.