Oyster Pie
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
2587Calories
111 gProtein
415 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories2587 kcal
Protein111 g
Carbohydrates415 g
Fiber0 g
Sugars6.2 g
Total Fat52 g
Saturated Fat15 g
Monounsaturated Fat15 g
Polyunsaturated Fat8.3 g
Cholesterol423 mg
Sodium7853 mg
Potassium2231 mg
Calcium685 mg
Iron74 mg
Magnesium313 mg
Phosphorus1504 mg
Zinc394 mg
Copper29 mg
Manganese6.8 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A129 mcg
Vitamin E8.6 mg
Vitamin K9.9 mcg
Vitamin B60.6 mg
Vitamin B1287 mcg
Thiamin (B1)4.9 mg
Riboflavin (B2)3.1 mg
Niacin (B3)43 mg
Folate872 mcg
Choline658 mg
Caffeine0 mg
Water932 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 63. The excerpt below is the record exactly as published.
Oyster Pie. — 1 quart oysters, drained; pepper, salt, and butter to taste. 1 quart flour, 2 tablespoons lard, 1 tablespoon salt
Cook this with the app: pantry check, scaling, and the assistant.