pescatariangluten-freenut-freesoy-free
Oyster Pie
From Boston Cooking-School cook book, 1896
Serves 2
Especially delicious served with ham.
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
410Calories
33 gProtein
25 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories410 kcal
Protein33 g
Carbohydrates25 g
Fiber0.4 g
Sugars3.2 g
Total Fat19 g
Saturated Fat5.1 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat5.2 g
Omega-30 g
Cholesterol291 mg
Sodium582 mg
Potassium824 mg
Calcium309 mg
Iron24 mg
Magnesium95 mg
Phosphorus546 mg
Zinc195 mg
Copper14 mg
Manganese1.6 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E4.5 mg
Vitamin K8.4 mcg
Vitamin B60.2 mg
Vitamin B1244 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.4 mg
Folate62 mcg
Choline397 mg
Caffeine0 mg
Water463 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 105. The excerpt below is the record exactly as published.
OYSTER PIE Line shallow pie plate with pastry, fill with oysters (not more than 2 layers), sprinkle with salt and pepper, dot over with butter, cover with pastry, prick and bake
Cook this with the app: pantry check, scaling, and the assistant.