pescatariannut-freeegg-freesoy-free
Oyster Pate
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
543Calories
17 gProtein
14 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories543 kcal
Protein17 g
Carbohydrates14 g
Fiber0 g
Sugars1.5 g
Total Fat51 g
Saturated Fat25 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat1.3 g
Cholesterol236 mg
Sodium236 mg
Potassium507 mg
Calcium220 mg
Iron12 mg
Magnesium53 mg
Phosphorus313 mg
Zinc98 mg
Copper7.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E2.1 mg
Vitamin K5.3 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate24 mcg
Choline161 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 32. The excerpt below is the record exactly as published.
Oyster Pate. Blend 1 tablespoon of butter and 1 tablespoon of flour and put in saucepan. Add 1 teacup of cream and 1 pint of oysters, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.