Oyster Patties

Name: Oyster Patties
Ingredients: Cut off all the crust from a stale loaf of bread; cut in slices two inches thick; dip in milk; then in egg; and bread crumbs; fry in boiling lard; fill with oysters cooked with cream; Extra gravy put in boat

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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 Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 5. The excerpt below is the record exactly as published.

OYSTER PATTIES: MRS. KURTZ. Cut off all the crust from a stale loaf of bread (long loaf of Vienna, best), cut in slices two inches thick, run a knife around in seam about an inch from the edge, dip in milk, then in egg and bread crumbs, and fry in boil- | ing lard. Take out on paper, to absorb the fat, lift out the center piece and fill with oysters cooked with cream. Extra gravy put in boat

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