Oyster Pie
From The Southern cook book of fine old recipes, 1935
Recipe for white sauce will be found on page 24.
Presented as published in 1935. 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
649Calories
53 gProtein
56 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories649 kcal
Protein53 g
Carbohydrates56 g
Fiber0.6 g
Sugars29 g
Total Fat22 g
Saturated Fat10 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol278 mg
Sodium1381 mg
Potassium1734 mg
Calcium975 mg
Iron29 mg
Magnesium165 mg
Phosphorus1104 mg
Zinc238 mg
Copper17 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A475 mcg
Vitamin E5.5 mg
Vitamin K7 mcg
Vitamin B60.4 mg
Vitamin B1255 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)7.1 mg
Folate90 mcg
Choline390 mg
Caffeine0 mg
Water936 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 19. The excerpt below is the record exactly as published.
Oyster Pie 2 cups white sauce celery salt 1 teaspoon onion juice 1 dozen oysters
Cook this with the app: pantry check, scaling, and the assistant.