Oyster Pates
From Joe Tilden's recipes for epicures, 1907
Presented as published in 1907. 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
822Calories
70 gProtein
37 gCarbs
65 gFat
Full nutrition (33 nutrients)
Calories822 kcal
Protein70 g
Carbohydrates37 g
Fiber0 g
Sugars7.4 g
Total Fat65 g
Saturated Fat18 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat6.3 g
Cholesterol607 mg
Sodium1035 mg
Potassium1938 mg
Calcium748 mg
Iron55 mg
Magnesium221 mg
Phosphorus1206 mg
Zinc472 mg
Copper34 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E10 mg
Vitamin K13 mcg
Vitamin B60.4 mg
Vitamin B12105 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate88 mcg
Choline780 mg
Caffeine0 mg
Water1107 g
As published
This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 3. The excerpt below is the record exactly as published.
Oyster Pates Rub together one ounce of butter and one teaspoonful of flour. Melt this in a saucepan and add salt, mace and cayenne. Stir gently a few minutes, until smooth. Then add slowly four tablespoonfuls of cream. Strain two dozen oysters
Cook this with the app: pantry check, scaling, and the assistant.