Oyster Patties
From The Memorial Hall cook book, 1919
Recipe by Mrs. Horace L. Houpt.
Presented as published in 1919. 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
675Calories
59 gProtein
43 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories675 kcal
Protein59 g
Carbohydrates43 g
Fiber0 g
Sugars28 g
Total Fat28 g
Saturated Fat13 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat4.5 g
Omega-30.1 g
Cholesterol358 mg
Sodium830 mg
Potassium1903 mg
Calcium1049 mg
Iron35 mg
Magnesium195 mg
Phosphorus1220 mg
Zinc297 mg
Copper21 mg
Manganese2.2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A253 mcg
Vitamin E6.6 mg
Vitamin K7.5 mcg
Vitamin B60.5 mg
Vitamin B1268 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)7.4 mg
Folate53 mcg
Choline574 mg
Caffeine0 mg
Water1333 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 2. The excerpt below is the record exactly as published.
Oyster Patties Bake rich pie crust in gem pans and bake covers for each "patty" in separate pans. Heat 1 pint milk and % pint water, (or as much as needed). Strain oysters and add juice to milk and water; add salt. Thicken with flour and water and add lump of butter. Drop 15 oysters
Cook this with the app: pantry check, scaling, and the assistant.