pescatariangluten-freenut-freesoy-free
Oyster Pie
From The household (of the Detroit free press), 1886
Serves 4
No bottom crust is used.
Presented as published in 1886. 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
84Calories
7 gProtein
1 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories84 kcal
Protein7 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.6 g
Total Fat5.5 g
Saturated Fat1.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.8 g
Cholesterol192 mg
Sodium74 mg
Potassium83 mg
Calcium34 mg
Iron1.2 mg
Magnesium7.8 mg
Phosphorus98 mg
Zinc5.4 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A76 mcg
Vitamin E0.6 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B121.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate23 mcg
Choline155 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 450. The excerpt below is the record exactly as published.
OYSTER PIE. One can of oysters, liquor and all, put in the bottom of a pan — a small shallow milk pan is best. Put a strong teacup in the middle of the pan, bottom upward ; season the oysters with salt, pepper and small lumps of butter ; pour in two or three spoonfuls of hot water ; take from four to six hard-boiled eggs and slice them over the oysters ; make a short crust
Cook this with the app: pantry check, scaling, and the assistant.