Scalloped Oysters
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
172Calories
11 gProtein
13 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories172 kcal
Protein11 g
Carbohydrates13 g
Fiber0 g
Sugars12 g
Total Fat8.7 g
Saturated Fat4.8 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol49 mg
Sodium135 mg
Potassium444 mg
Calcium329 mg
Iron2.3 mg
Magnesium38 mg
Phosphorus295 mg
Zinc21 mg
Copper1.4 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A84 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B125.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate3.5 mcg
Choline76 mg
Caffeine0 mg
Water259 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 12. The excerpt below is the record exactly as published.
SCALLOPED OYSTERS. Mrs. E. A. Keller. Putter a deep baking dish; place upon the bottom a layer of oysters, sprinkle them with cracker crumbs until they are quite concealed, add a little pepper and salt and small bits of butter here and there. Add another layer of oysters and then more cracker crumbs and seasoning and so continue in alternation until dish is full, ending with crumbs. Moisten generously with milk
Cook this with the app: pantry check, scaling, and the assistant.