Oyster Patties
From The Cook Book, by "Oscar" of the Waldorf, 1896
Serve warm.
Presented as published in 1896. 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
791Calories
70 gProtein
40 gCarbs
59 gFat
Full nutrition (33 nutrients)
Calories791 kcal
Protein70 g
Carbohydrates40 g
Fiber0 g
Sugars7.4 g
Total Fat59 g
Saturated Fat15 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat6.3 g
Cholesterol592 mg
Sodium1032 mg
Potassium1931 mg
Calcium740 mg
Iron56 mg
Magnesium221 mg
Phosphorus1203 mg
Zinc472 mg
Copper34 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E10 mg
Vitamin K13 mcg
Vitamin B60.4 mg
Vitamin B12105 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate97 mcg
Choline780 mg
Caffeine0 mg
Water1099 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 51. The excerpt below is the record exactly as published.
Oyster Patties. Turn a couple of dozen oysters into a basin with their liquor. Put one ounce of butter into a saucepan and work it together with, a tablespoonful of flour into a smooth paste ; when warm add a little mace, cayenne, and salt, and pour in gradually three tablespoonfuls of cream. Boil for a few minutes and pour in the strained liquor from the oysters, add the oysters last, and boil for a couple of minutes longer. Line some small patty pans with some thin puf{ paste, put a quantity of rice
Cook this with the app: pantry check, scaling, and the assistant.