pescatariannut-freeegg-freesoy-freefish-free
Mixture for Oyster Patties
From Royal Victoria cook book, 1900
Serves 3
Presented as published in 1900. 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
708Calories
16 gProtein
49 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories708 kcal
Protein16 g
Carbohydrates49 g
Fiber8.4 g
Sugars16 g
Total Fat56 g
Saturated Fat26 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol130 mg
Sodium174 mg
Potassium775 mg
Calcium556 mg
Iron6.5 mg
Magnesium115 mg
Phosphorus433 mg
Zinc2.6 mg
Copper1.1 mg
Manganese0.7 mg
Vitamin D3.1 mcg
Vitamin C8.8 mg
Vitamin A121 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.8 mg
Folate53 mcg
Choline58 mg
Caffeine0 mg
Water337 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 8. The excerpt below is the record exactly as published.
MIXTURE FOR OYSTER PATTIES.—Four cups of milk, 5 blades of mace, large tablespoon butter, 1 large cup of cream added last, 5 tablespoons flour, mix smooth and strain into hot milk, a little mushrcom catsup or sauce of some kind, red pepper or salt to taste
Cook this with the app: pantry check, scaling, and the assistant.