gluten-freenut-freeegg-freesoy-free
Oyster Pie
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. 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
465Calories
8 gProtein
10 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories465 kcal
Protein8.1 g
Carbohydrates9.8 g
Fiber0.2 g
Sugars0.4 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.4 g
Cholesterol147 mg
Sodium87 mg
Potassium258 mg
Calcium112 mg
Iron3.3 mg
Magnesium19 mg
Phosphorus145 mg
Zinc25 mg
Copper1.8 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A8.1 mcg
Vitamin E0.6 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B125.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate19 mcg
Choline44 mg
Caffeine0 mg
Water175 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 111. The excerpt below is the record exactly as published.
half a teacupful of the liquor, and as much gravy, into the mould, and steam for half an hour. On turning out the pudding, pour over it a sauce made of a teacupful of cream, some more oyster liquor, and a cupful of white gravy, warm, but not boiling. 117. Oyster Pie. Open your oysters, being careful to save the liquor: strain, beard, and parboil them. Then soak and parboil sweetbreads, cut them in slices, and place them and the oysters in alternate layers in a dish, Avitli a slight seasoning of mace, salt, and pepper, together with half a teacupful of gravy and the same quantity of the liquor; cover with crust, and bake the pie in a slow oven. On taking it out, add a teacupful of cream, some more oyster liquor, and a cupful of white gravy
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