pescatariannut-freeegg-freesoy-free
Scolloped Oysters
From Virginia Cookery-book, 1884
Serves 4
Serve on the shell.
Presented as published in 1884. 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
6Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.4 kcal
Protein0.7 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.1 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol5 mg
Sodium11 mg
Potassium20 mg
Calcium7.4 mg
Iron0.6 mg
Magnesium2.3 mg
Phosphorus12 mg
Zinc4.9 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.6 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline8.1 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 28. The excerpt below is the record exactly as published.
Scolloped Oysters. Genuine scolloped oysters must also be served on the shell, one to each individual. Have as many shells VIRQINIA COOKEMTBOOK. 51 washed and wiped as you have persons at table; in the bottom of the shells place a layer of oysters, cover with bits of butter, bread-crumbs, and a sprinkling of pepper and celery salt
Cook this with the app: pantry check, scaling, and the assistant.