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Giblet Pie with Oysters

Name: Giblet Pie with Oysters
Yield: 6 servings
Ingredients: giblets of two chickens or of a turkey; a quart of oysters; adding liquor enough to make the pie juicy; Add flour or rolled cracker enough to thicken it somewhat; also butter, pepper and salt

From Twentieth century home cook book, 1905

Serves 6

Juicy and flavorful pie.

Presented as published in 1905. 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

95Calories

11 gProtein

5 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories95 kcal

Protein11 g

Carbohydrates4.6 g

Fiber0 g

Sugars1 g

Total Fat3.2 g

Saturated Fat0.9 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1 g

Cholesterol88 mg

Sodium147 mg

Potassium277 mg

Calcium98 mg

Iron8.1 mg

Magnesium31 mg

Phosphorus177 mg

Zinc65 mg

Copper4.7 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C1.4 mg

Vitamin A243 mcg

Vitamin E1.4 mg

Vitamin K1.7 mcg

Vitamin B60.1 mg

Vitamin B1215 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.1 mg

Folate40 mcg

Choline107 mg

Caffeine0 mg

Water153 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 130. The excerpt below is the record exactly as published.

Giblet Pie with Oysters. — Take the giblets of two chickens or of a turkey; stew until nearly done, and cut into inch pieces. Line the pan with a rich paste, mix the giblets with a quart of oysters, adding liquor enough to make the pie juicy. Add flour or rolled cracker enough to thicken it somewhat; also butter, j^epper and sal

Cook this with the app: pantry check, scaling, and the assistant.