Oyster Patties
From Chafing dish and casserole cookery, 1908
Presented as published in 1908. 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
378Calories
41 gProtein
17 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories378 kcal
Protein41 g
Carbohydrates17 g
Fiber0 g
Sugars3.9 g
Total Fat15 g
Saturated Fat4.4 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol426 mg
Sodium581 mg
Potassium1005 mg
Calcium382 mg
Iron29 mg
Magnesium114 mg
Phosphorus681 mg
Zinc236 mg
Copper17 mg
Manganese1.8 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E5.6 mg
Vitamin K6.2 mcg
Vitamin B60.3 mg
Vitamin B1253 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.6 mg
Folate66 mcg
Choline537 mg
Caffeine0 mg
Water572 g
As published
This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 5. The excerpt below is the record exactly as published.
ster patties. ( BouchSes aux Huitres.) Blanch in their own liquor and beard twelve large oysters, drain them and cut them into quarters, or smaller if liked. Prepare a sauce as directed in the foregoing recipe, and add a yolk of egg and a few drops of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.