Beefsteak and Oyster Pie
From La cuisine creole, 1885
Presented as published in 1885. 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
5229Calories
376 gProtein
71 gCarbs
368 gFat
Full nutrition (33 nutrients)
Calories5229 kcal
Protein376 g
Carbohydrates71 g
Fiber0 g
Sugars15 g
Total Fat368 g
Saturated Fat144 g
Monounsaturated Fat149 g
Polyunsaturated Fat25 g
Cholesterol1967 mg
Sodium3723 mg
Potassium7516 mg
Calcium1541 mg
Iron136 mg
Magnesium670 mg
Phosphorus4463 mg
Zinc992 mg
Copper70 mg
Manganese7.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E20 mg
Vitamin K24 mcg
Vitamin B65.3 mg
Vitamin B12246 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)4.4 mg
Niacin (B3)73 mg
Folate281 mcg
Choline1567 mg
Caffeine0 mg
Water3147 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 15. The excerpt below is the record exactly as published.
a tablespoonful of flour. Pour ail in a deep pan, and cover with paste and bake. If there is too much liquid, keep it to serve with the pie, if necessary, when baked. After baking, the pie is sometimes too dry. BEEFSTBAK AND OYSTEE PIE. Ont three i)ounds of lean beef steak. Sait, pepper and fry quickly so as to brown without cooking through; then place in a deep dish. Get four dozen oysters, beard them, and lay them in the pan over the beef ; sea- son with sait and pepper. Take the gravy in which the steaks were fried, pour ont some of the grease; dredge in a tablesjwonf ul of flour, let it brown and add to it a pint of good beef broth, then put in a wine-glassful of mushroom catsup
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