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Oyster Filling for Patties

Name: Oyster Filling for Patties
Yield: 2 servings
Ingredients: one dozen oysters; 2 tbl. butter; 1 cup milk or cream; dash of cayenne; 2 tbl. flour; yolks 2 eggs; dash of mace

From The Worcester domestic science school's one year course laboratory cook book, 1914

Serves 2

Presented as published in 1914. 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

753Calories

25 gProtein

33 gCarbs

70 gFat

Full nutrition (33 nutrients)

Calories753 kcal

Protein25 g

Carbohydrates33 g

Fiber5.9 g

Sugars3.2 g

Total Fat70 g

Saturated Fat29 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.9 g

Cholesterol461 mg

Sodium304 mg

Potassium927 mg

Calcium327 mg

Iron17 mg

Magnesium104 mg

Phosphorus488 mg

Zinc119 mg

Copper9 mg

Manganese1.4 mg

Vitamin D0.9 mcg

Vitamin C12 mg

Vitamin A369 mcg

Vitamin E6.7 mg

Vitamin K16 mcg

Vitamin B60.5 mg

Vitamin B1227 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.6 mg

Folate81 mcg

Choline341 mg

Caffeine0 mg

Water352 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 31. The excerpt below is the record exactly as published.

OYSTER FILLING FOR PATTIES. For one dozen oysters 2 tbl. butter 1 cup milk or cream dash of cayenne 2 tbl. flour yolks 2 eggs dash of mace

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