Oyster Patties

Name: Oyster Patties
Ingredients: one quart of oysters; two teaspoonfuls of butter; season with pepper; season with a little salt; Two or three spoonfuls of cream

From The housekeeper's companion, 1883

Use small tins for individual patties.

Presented as published in 1883. 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

606Calories

57 gProtein

28 gCarbs

35 gFat

Full nutrition (33 nutrients)

Calories606 kcal

Protein57 g

Carbohydrates28 g

Fiber0 g

Sugars6.2 g

Total Fat35 g

Saturated Fat11 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat5.2 g

Cholesterol448 mg

Sodium850 mg

Potassium1578 mg

Calcium604 mg

Iron46 mg

Magnesium180 mg

Phosphorus981 mg

Zinc390 mg

Copper28 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A129 mcg

Vitamin E8.4 mg

Vitamin K11 mcg

Vitamin B60.3 mg

Vitamin B1287 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)9.2 mg

Folate69 mcg

Choline645 mg

Caffeine0 mg

Water901 g

As published

This recipe was extracted from The housekeeper's companion (1883), page 85. The excerpt below is the record exactly as published.

Oyster Patties. — Put the oysters in a saucepan with enough of the liquor to cover them: let them come to a boil, skim well, add two teaspoonfuls of butter for one quart of oysters, season with pepper and a little salt. Two or three spoonfuls of cream

Cook this with the app: pantry check, scaling, and the assistant.