Oyster Pie
From The Cook Book, by "Oscar" of the Waldorf, 1896
Serve immediately.
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
1415Calories
64 gProtein
55 gCarbs
128 gFat
Full nutrition (34 nutrients)
Calories1415 kcal
Protein64 g
Carbohydrates55 g
Fiber6.3 g
Sugars6.3 g
Total Fat128 g
Saturated Fat55 g
Monounsaturated Fat21 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol714 mg
Sodium901 mg
Potassium2122 mg
Calcium849 mg
Iron48 mg
Magnesium236 mg
Phosphorus1146 mg
Zinc391 mg
Copper29 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A136 mcg
Vitamin E8.7 mg
Vitamin K57 mcg
Vitamin B60.5 mg
Vitamin B1287 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.6 mg
Folate74 mcg
Choline648 mg
Caffeine0 mg
Water1033 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 Pie. Line a pie dish with puff paste, and fill it with slices of stale bread ; butter the paste that covers the edge of the dish, lay a cover of puff paste over the pie, press the edges very lightly together, trim them, and bake quickly in a hot oven. Mean- while drain the liquor from one quart of oysters and chop them fine with a sharp, thin bladed knife. Blend a teaspoonful of .corn starch in a very little cold milk, pour over it one-half pint of boiling milk or cream, put it over the fire in a saucepan, stir till it thickens, and then add one ounce of butter ; when the butter has been well mixed in, season the chopped oysters with salt and pepper
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