pescatariannut-freeegg-freesoy-free
Oyster Pie
From The new Annie Dennis cook book, 1905
Serves 6
Presented as published in 1905. 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
95Calories
10 gProtein
7 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories95 kcal
Protein9.8 g
Carbohydrates6.6 g
Fiber0 g
Sugars1.1 g
Total Fat4.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol72 mg
Sodium142 mg
Potassium265 mg
Calcium101 mg
Iron7.8 mg
Magnesium31 mg
Phosphorus166 mg
Zinc65 mg
Copper4.7 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A22 mcg
Vitamin E1.4 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B1214 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate16 mcg
Choline108 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 69. The excerpt below is the record exactly as published.
Oyster Pie Line the sides of a deep dish with pie paste. Drain a quart of oysters, pepper and salt them and put them in. Strain the oyster liquor, add to it half a pint of milk and put it on to boil. Rub together two table- spoonfuls of flour and one of butter
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