Oyster Pie
From The English-Chinese cookery book, 1890
Use but little of the liquor.
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
Nutrition per serving
458Calories
42 gProtein
29 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories458 kcal
Protein42 g
Carbohydrates29 g
Fiber0.6 g
Sugars15 g
Total Fat29 g
Saturated Fat7.4 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol301 mg
Sodium604 mg
Potassium1335 mg
Calcium666 mg
Iron28 mg
Magnesium141 mg
Phosphorus834 mg
Zinc237 mg
Copper17 mg
Manganese2.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A157 mcg
Vitamin E5.2 mg
Vitamin K9.8 mcg
Vitamin B60.3 mg
Vitamin B1254 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.8 mg
Folate42 mcg
Choline434 mg
Caffeine0 mg
Water751 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 14. The excerpt below is the record exactly as published.
OYSTER PIE. "1* TAKE a nice paste, and lay into a deep dish, turn a teacup down in L the centre. This will draw the liquor under it, and prevent it from boiling over; it also keeps the upper crust from falling in, and becoming clammy. Lay in the oysters, add a little pepper, butter and flour; make a — 28 — OYSTER PI E — contih mil wide incision in the upper crust, so that when the pie is nearly done you can pour in half a teacup of milk
Cook this with the app: pantry check, scaling, and the assistant.