Oyster Pates
From Home dissertations, 1891
Presented as published in 1891. 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
172Calories
7 gProtein
14 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories172 kcal
Protein7.2 g
Carbohydrates14 g
Fiber0.4 g
Sugars0.7 g
Total Fat9.7 g
Saturated Fat2.5 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.6 g
Cholesterol40 mg
Sodium210 mg
Potassium171 mg
Calcium61 mg
Iron5.3 mg
Magnesium21 mg
Phosphorus112 mg
Zinc39 mg
Copper2.9 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.9 mg
Vitamin K4.4 mcg
Vitamin B60 mg
Vitamin B128.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate22 mcg
Choline66 mg
Caffeine0 mg
Water91 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 83. The excerpt below is the record exactly as published.
OYSTER PATES. In puffs of rich pastry, put two or three oysters
Cook this with the app: pantry check, scaling, and the assistant.