pescatariannut-freeegg-freesoy-free
Scalloped Oysters on Half Shell
From Cooking for profit, 1886
Serves 1
There is another way of scalloping them in sauce as directed for clams.
Presented as published in 1886. 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
452Calories
17 gProtein
79 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories452 kcal
Protein17 g
Carbohydrates79 g
Fiber4.9 g
Sugars7 g
Total Fat18 g
Saturated Fat1.5 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.5 g
Cholesterol51 mg
Sodium834 mg
Potassium292 mg
Calcium229 mg
Iron7.5 mg
Magnesium56 mg
Phosphorus229 mg
Zinc21 mg
Copper1.7 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.5 mcg
Vitamin E0.5 mg
Vitamin K7.6 mcg
Vitamin B60.1 mg
Vitamin B124.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.6 mg
Folate119 mcg
Choline48 mg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 100. The excerpt below is the record exactly as published.
Scalloped Oysters on Half Shell. Oyster ehells of good shape Lave to be aelected and kept for the purpose. One large or two small oysters in each may be Bcall(»ped this way. Dredge fine bread crumbs in the shell, put in the oyster, cover with crumbs and bake set in a baking p m on the top shelf. When lightly browned moisten the tops with melted fresh butter
Cook this with the app: pantry check, scaling, and the assistant.