pescatariannut-freeegg-freesoy-free
Oyster Pie
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
This is a delicious way to cook oysters.
Presented as published in 1907. 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
693Calories
18 gProtein
16 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories693 kcal
Protein18 g
Carbohydrates16 g
Fiber0.1 g
Sugars2 g
Total Fat61 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol260 mg
Sodium287 mg
Potassium545 mg
Calcium249 mg
Iron12 mg
Magnesium55 mg
Phosphorus344 mg
Zinc98 mg
Copper7.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E2.3 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate23 mcg
Choline162 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 14. The excerpt below is the record exactly as published.
OYSTER PIE. Mrs. Olive Blackburn. To three pints of oysters use one quart of cream and ♦ one dozen rolled crackers. Stir all together, season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.