pescatariannut-freeegg-freesoy-free
To Scollop Oysters
From The art of cookery, 1899
Serves 3
Serve immediately for best texture.
Presented as published in 1899. 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
710Calories
29 gProtein
61 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories710 kcal
Protein29 g
Carbohydrates61 g
Fiber3.2 g
Sugars6.5 g
Total Fat39 g
Saturated Fat21 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol209 mg
Sodium812 mg
Potassium666 mg
Calcium335 mg
Iron19 mg
Magnesium91 mg
Phosphorus448 mg
Zinc131 mg
Copper9.6 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A288 mcg
Vitamin E3.7 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B1229 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.8 mg
Folate101 mcg
Choline232 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 22. The excerpt below is the record exactly as published.
To Scollop Oysters. — Drain a quart of oysters. To a pint of Bread Crumbs No. 2 add salt and pepper suflicient to season the oysters properly. Mix the seasoning uniformly through the crumbs with a fork. Then enrich them by sprinkling through, and mixing with them, half a cup of melted butter
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