Oyster Patties
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Serve hot or cold.
Presented as published in 1885. 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
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 134. The excerpt below is the record exactly as published.
OYSTER PATTIES. To make the patty-cases, first prepare a good puff-paste, as directed in the proper recipe; in cutting it out, use Oyster Patties. either round or fluted tin pastry-cutters, such as are shown in the picture of those implements given elsewhere. If 236 PRACTICAL AMERICAN COOKERY. the cases are desired very high, use two layers of paste, wetting the top of the lower one, to make the upper one adhere to it, and gilding the top of the upper one
Cook this with the app: pantry check, scaling, and the assistant.