nut-freeegg-freesoy-free
Oyster Pie
From The Henderson cook book, 1914
Serves 4
Presented as published in 1914. 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
647Calories
28 gProtein
104 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories647 kcal
Protein28 g
Carbohydrates104 g
Fiber0 g
Sugars1.5 g
Total Fat13 g
Saturated Fat3.8 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.1 g
Cholesterol106 mg
Sodium1963 mg
Potassium558 mg
Calcium171 mg
Iron18 mg
Magnesium78 mg
Phosphorus376 mg
Zinc98 mg
Copper7.3 mg
Manganese1.7 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E2.1 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B1222 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate218 mcg
Choline165 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 8. The excerpt below is the record exactly as published.
OYSTER PIE. One quart oysters, drained ; pepper, salt and butter to taste. 1 quart flour, 2 tablespoons lard, 1 tablespoon salt
Cook this with the app: pantry check, scaling, and the assistant.