Baltimore Oyster Pie
From Virginia Cookery-book, 1884
Serves 6
Pour some liquor over if pie looks dry.
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
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 31. The excerpt below is the record exactly as published.
Baltimore Oyster Pie. Make a crust after the directions given for puff paste, grease the bottom of a baking-dish, cover it with paste, then season two quarts of raw oysters (without the liquor) with spices to your taste (some preferring nutmeg, mace, and Cayenne pepper, others black pepper alone), add a quarter of a pound of butter and a heaped teacup of grated bread
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