pescatariannut-freeegg-freesoy-free
Oyster Patties
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. 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
96Calories
3 gProtein
4 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories96 kcal
Protein3 g
Carbohydrates4 g
Fiber0.1 g
Sugars0.7 g
Total Fat9.5 g
Saturated Fat4.2 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol42 mg
Sodium40 mg
Potassium103 mg
Calcium38 mg
Iron2 mg
Magnesium10 mg
Phosphorus54 mg
Zinc16 mg
Copper1.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.5 mg
Vitamin A5.4 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B123.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate8.3 mcg
Choline28 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 164. The excerpt below is the record exactly as published.
Oyster Patties are made by lining pans with crust, baking half done, and filling with oysters prepared as for pie. They will need no upper crust, but must be set back into the oven long enough to finish baking the under crust, and to let the filling become a rich brown on top. Take a dozen and a half of large oysters and put in a saucepan with their own liq- uor, set over the fire to scald, let come to a boil, strain off the liquor, and cut the oysters in two. Melt a table-spoon- ful of butter in a small saucepan, add a table-spoonful of flour, and stir until well heated; pour in a teacupful of the oyster liquor and half a teacupful of cream; let boil until thick, add the oysters, let heat, season with pepper, salt, and a squeeze of lemon juice
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