Oyster Patties
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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 The white ribbon cook book (1894) by Kathryn Armstrong, page 19. The excerpt below is the record exactly as published.
Oyster Patties — Make a rich paste, roll it out 3^ in. thick, then turn a teacup down on the paste, and, with the point of a sharp pen-knife, mark the paste lightly round the edge of the cup. Then with the point of the knife make a circle about 3^ in. from the edge; cut this circle half way through. Place them on tins, and bake in a quick oven. Remove the center, and fill with oysters
Cook this with the app: pantry check, scaling, and the assistant.