pescatariannut-freeegg-freesoy-freefish-free
Oyster Patties
From How we cook in Tennessee .., 1906
Serves 6
Presented as published in 1906. 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
18Calories
0 gProtein
1 gCarbs
2 gFat
Full nutrition (24 nutrients)
Calories18 kcal
Protein0.1 g
Carbohydrates0.5 g
Total Fat2.4 g
Saturated Fat1 g
Monounsaturated Fat0.4 g
Cholesterol6.8 mg
Sodium1.1 mg
Potassium5.5 mg
Calcium3.2 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus3.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.7 mcg
Water3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 14. The excerpt below is the record exactly as published.
Oyster Patties. — Cover the bottom and sides of patty pans with dough, the same as for pie crust; then put the crust over the top and pinch the edges together. Bake in quick oven. Take as many oysters as you have patties, stew them; add a teaspoon of butter and a teaspoon of flour rubbed with a little salt, two tablespoons of cream, a pinch of cayenne and pounded mace
Cook this with the app: pantry check, scaling, and the assistant.