Oyster Patties
From Home cookery, 1898
Presented as published in 1898. 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
2028Calories
76 gProtein
207 gCarbs
143 gFat
Full nutrition (34 nutrients)
Calories2028 kcal
Protein76 g
Carbohydrates207 g
Fiber6.4 g
Sugars144 g
Total Fat143 g
Saturated Fat58 g
Monounsaturated Fat16 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol594 mg
Sodium999 mg
Potassium2400 mg
Calcium950 mg
Iron52 mg
Magnesium312 mg
Phosphorus1403 mg
Zinc397 mg
Copper29 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A220 mcg
Vitamin E13 mg
Vitamin K59 mcg
Vitamin B60.5 mg
Vitamin B1289 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.6 mg
Niacin (B3)12 mg
Folate157 mcg
Choline803 mg
Caffeine29 mg
Water1034 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 24. The excerpt below is the record exactly as published.
Oyster Patties. Prepare some patty cases as follows : — Roll out some puff pastry (p. 116) one third of an inch thick. Take a cutter two inches in diameter, dip it into hot water, and cut out some rounds of pastry. Mark the top with a cutter two sizes smaller. Bake the cases in a quick oven. When done remove the top and take out the soft inside carefully. Fill it with an oyster mixture as below. Put on the tops again. Dish on a folded napkin and serve hot. 59 Oyster Mixture. Oysters 20. Oyster liquor and milk ^ pint. Cream ^ gill. Flour ozs. Butter 1 1 ozs. Cayenne. Lemon juice few drops.
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