Oyster Pie
From The new practical housekeeping, 1890
Serves 1
Nice with added cream and a little flour.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 505. The excerpt below is the record exactly as published.
Oyster Pie. — Butter a large dish, and spread a rich* paste over the sides and around the edge, but not on the bottom ; drain off part of liquor from oysters, put them in pan, and season with pepper, salt, spice and butter ; have ready yolk of three hardboil- ed eggs chopped fine, and grated bread-crumbs ; pour the oysters 684 fiHELL-FItH. with enough of their liquor to moisten well, into the diflh with the paste, strew over them the chopped eggs and grated bread, cover with the paste and bake in quick oven. Nice also, with gill of cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.