pescatariannut-freeegg-freesoy-free
Boston Oyster Pie
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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
129Calories
14 gProtein
7 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories129 kcal
Protein14 g
Carbohydrates7.1 g
Fiber0 g
Sugars1.5 g
Total Fat4.4 g
Saturated Fat1.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.4 g
Cholesterol99 mg
Sodium212 mg
Potassium389 mg
Calcium147 mg
Iron11 mg
Magnesium45 mg
Phosphorus242 mg
Zinc97 mg
Copper7.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E2.1 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate18 mcg
Choline161 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 68. The excerpt below is the record exactly as published.
BOSTON OYSTER PIE. Butter the inside of a pudding dish, line it with pie crust, set into the oven and bake; when done fill with the following filling. Pick off all shell that may be found in three pints of oysters; put them into a stew- pan with barely enough of the liquor to keep them from burning; season with salt, pepper and butter; add a little sweet cream or milk, and one or two crackers rolled fine
Cook this with the app: pantry check, scaling, and the assistant.