Fried Oyster Patties
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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
220Calories
16 gProtein
29 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories220 kcal
Protein16 g
Carbohydrates29 g
Fiber9.1 g
Sugars3.8 g
Total Fat8.1 g
Saturated Fat2.5 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol227 mg
Sodium154 mg
Potassium690 mg
Calcium221 mg
Iron8.2 mg
Magnesium74 mg
Phosphorus239 mg
Zinc40 mg
Copper3.2 mg
Manganese3.5 mg
Vitamin D1.1 mcg
Vitamin C53 mg
Vitamin A95 mcg
Vitamin E1.8 mg
Vitamin K42 mcg
Vitamin B60.2 mg
Vitamin B129.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate44 mcg
Choline220 mg
Caffeine0 mg
Water218 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 50. The excerpt below is the record exactly as published.
Fried Oyster Patties. Make some good puiT paste, roll it out rather thin and cut it into round pieces. Chop some oysters, mix them with some chopped hard boiled egg, a little chop|>ed parsley and a little grated lemon peel ; add a seasoning of pepper, salt and a little pounded mace, moisten the mixture with cream and a little oyster liquor, then put a good spoonful on each piece of paste, fold it over, moisten the edges with a little cream
Cook this with the app: pantry check, scaling, and the assistant.