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Oyster Patties
From The Blue grass cook book, 1904
Serves 3
Presented as published in 1904. 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
594Calories
3 gProtein
15 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories594 kcal
Protein3.4 g
Carbohydrates15 g
Fiber0.4 g
Sugars0 g
Total Fat59 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol171 mg
Sodium822 mg
Potassium171 mg
Calcium105 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus96 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K5.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline0.1 mg
Caffeine0 mg
Water95 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 21. The excerpt below is the record exactly as published.
OYSTER PATTIES Put 1 pint of milk or cream on to boil and sea- son with butter, mace, salt, and pepper, and thicken with spoon of cornstarch. When thick add 1 quart of fine oysters
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