Scalloped Vegetable Oysters

Name: Scalloped Vegetable Oysters
Ingredients: two quarts of sliced vegetable oysters; about two quarts of water; a pint and a half of thin cream; salt to taste; a heaping tablespoonful or two scant teaspoonfuls of flour

From Healthful cookery, 1904

Stewed tomatoes are a nice accompaniment for scalloped vegetable oysters.

Presented as published in 1904. 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

2439Calories

15 gProtein

33 gCarbs

250 gFat

Full nutrition (33 nutrients)

Calories2439 kcal

Protein15 g

Carbohydrates33 g

Fiber0 g

Sugars0 g

Total Fat250 g

Saturated Fat143 g

Monounsaturated Fat52 g

Polyunsaturated Fat0 g

Cholesterol724 mg

Sodium202 mg

Potassium710 mg

Calcium488 mg

Iron0.4 mg

Magnesium63 mg

Phosphorus409 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K17 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0 mg

Niacin (B3)1 mg

Folate13 mcg

Choline0 mg

Caffeine0 mg

Water2300 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 51. The excerpt below is the record exactly as published.

Scalloped Vegetable Oysters. — Boil two quarts of sliced vegetable oysters in about two quarts of water until very tender. Skim them out, and fill a pudding-dish with alternate layers of crumbs and oysters, having a layer of crumbs for the top. To the water in which they were boiled, add a pint and a half of thin cream, salt to taste, boil up, and thicken with a heaping tablespoonful or two scant teaspoonfuls of flour

Cook this with the app: pantry check, scaling, and the assistant.