Oyster Pie
From Temperance cook book, 1887
Serves 6
Presented as published in 1887. 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
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 16. The excerpt below is the record exactly as published.
OYSTER PIE. Stew the oysters in their own liquor, and thicken with a small lump of butter pressed in a tablespoonful of flour. Line the sides and bottom of a deep dish with paste; turn a small teacup bottom upwards in the center of the dish
Cook this with the app: pantry check, scaling, and the assistant.