Scalloped Oysters
From The school kitchen textbook, 1915
Do not double the crackers; only the middle layer needs more.
Presented as published in 1915. 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
1468Calories
40 gProtein
107 gCarbs
98 gFat
Full nutrition (34 nutrients)
Calories1468 kcal
Protein40 g
Carbohydrates107 g
Fiber3.3 g
Sugars3.5 g
Total Fat98 g
Saturated Fat57 g
Monounsaturated Fat27 g
Polyunsaturated Fat6.7 g
Omega-30.3 g
Cholesterol430 mg
Sodium1619 mg
Potassium947 mg
Calcium351 mg
Iron28 mg
Magnesium121 mg
Phosphorus628 mg
Zinc196 mg
Copper14 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A801 mcg
Vitamin E7.2 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B1244 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate195 mcg
Choline365 mg
Caffeine0 mg
Water468 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 80. The excerpt below is the record exactly as published.
Scalloped Oysters 1 pt. oysters. ^ tsp. salt. 1 c. cracker crumbs. | tsp. pepper, f c. melted butter.
Cook this with the app: pantry check, scaling, and the assistant.