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Oyster Patties
From The thorough good cook, 1895
Serves 3
Presented as published in 1895. 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
388Calories
28 gProtein
22 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories388 kcal
Protein28 g
Carbohydrates22 g
Fiber0.3 g
Sugars8 g
Total Fat20 g
Saturated Fat5.5 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat5.7 g
Cholesterol169 mg
Sodium783 mg
Potassium819 mg
Calcium384 mg
Iron19 mg
Magnesium90 mg
Phosphorus511 mg
Zinc158 mg
Copper11 mg
Manganese1.2 mg
Vitamin D1.5 mcg
Vitamin C1 mg
Vitamin A182 mcg
Vitamin E3.8 mg
Vitamin K5.1 mcg
Vitamin B60.2 mg
Vitamin B1235 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.2 mg
Folate38 mcg
Choline278 mg
Caffeine0 mg
Water450 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 111. The excerpt below is the record exactly as published.
Oyster Patties. Take twenty- four medium-sized oysters, \n\t them in a stew pan Avith their own liquor, and add half a pinch of 188 THE THOROUGH GOOD COOK pepper ; cover, and let cook for two minutes. Then take half the liquor out, and add to the oysters three-quarters of a pint of Bechamel (p. 327), and a very little grated nutmeg ; simmer for two minutes, but do not let boil. Take six hot patties
Cook this with the app: pantry check, scaling, and the assistant.