Oyster Pie
From Buckeye cookery, 1892
Serves 4
Serve promptly as the crust absorbs gravy quickly.
Presented as published in 1892. 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 Buckeye cookery (1892), page 170. The excerpt below is the record exactly as published.
OysTER PIE. Line a deep pie-dish with puff-paste; dredge ae feck ‘pour in one pint oysters, season well with bits of butter, salt and pepper, and sprinkle flour over; pour on some of the oyster-liquor, and cover with a crust having an opening in the center
Cook this with the app: pantry check, scaling, and the assistant.