Scalloped Oysters (or Clams)
From The galley guide, 1923
Never allow more than two layers of oysters or clams.
Presented as published in 1923. 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
1882Calories
93 gProtein
152 gCarbs
99 gFat
Full nutrition (34 nutrients)
Calories1882 kcal
Protein93 g
Carbohydrates152 g
Fiber5.4 g
Sugars5.6 g
Total Fat99 g
Saturated Fat57 g
Monounsaturated Fat27 g
Polyunsaturated Fat6.5 g
Omega-30.4 g
Cholesterol402 mg
Sodium3334 mg
Potassium624 mg
Calcium410 mg
Iron18 mg
Magnesium158 mg
Phosphorus1262 mg
Zinc29 mg
Copper2.4 mg
Manganese2.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A1180 mcg
Vitamin E6.8 mg
Vitamin K13 mcg
Vitamin B60.2 mg
Vitamin B1259 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate245 mcg
Choline404 mg
Caffeine0 mg
Water486 g
As published
This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 14. The excerpt below is the record exactly as published.
Scalloped Oysters (or Clams). 1 pint oysters or clams (shelled) 4 tablespoons oysters or clam liquor (the juice) 2 tablespoons milk or undiluted evaporated milk y2 cup stale bread crumbs I cup cracker crumbs y2 cup melted butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.