pescatariannut-freesoy-free
Oyster Pates
From Superior cook book, 1905
Serves 2
Presented as published in 1905. 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
754Calories
21 gProtein
14 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories754 kcal
Protein21 g
Carbohydrates14 g
Fiber0 g
Sugars1.5 g
Total Fat59 g
Saturated Fat25 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat1.3 g
Cholesterol236 mg
Sodium236 mg
Potassium508 mg
Calcium220 mg
Iron12 mg
Magnesium53 mg
Phosphorus315 mg
Zinc98 mg
Copper7.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E3.5 mg
Vitamin K5.3 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.6 mg
Folate24 mcg
Choline161 mg
Caffeine0 mg
Alcohol19 g
Water340 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 9. The excerpt below is the record exactly as published.
Oyster Pates. One pint ovsters, 1 gill liquor, 1 tablespoon biill-'r. 1 tablespoon flour, 1 tea- cup cream, yolk of one egg, pinch of soda
Cook this with the app: pantry check, scaling, and the assistant.