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Oyster Pie, No. 2

Name: Oyster Pie, No. 2
Yield: 8 servings
Ingredients: for seventy-five large oysters; boil four eggs; pepper to taste; salt; a very little grated nutmeg; a piece of onion half as large as a shellbark; a tablespoonful of chopped parsley; two tablespoonsful of rolled cracker; a quarter of a pound of butter; two teaspoonsful of corn starch

From The economical cook book, 1905

Serves 8

Cover with paper to prevent burning.

Presented as published in 1905. 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 The economical cook book (1905) by Sara T. Paul, page 45. The excerpt below is the record exactly as published.

Oyster Pie, No. 2. For seventy-five large oysters, boil four eggs twenty minutes, lay them in cold water for ten minutes, break off the shells, and chop them finely; put the oysters with their juice over the fire in a porcelain-lined kettle, add to them pepper and salt, a very little grated nutmeg, a piece of onion half as large as a shellbark chopped very fine, a tablespoonful of chopped parsley, two table- spoonsful of rolled cracker or cracker dust, the hard-boiled eggs, and a quarter of a pound of butter with a tablespoonful of flour, or two teaspoonsful of corn starch

Cook this with the app: pantry check, scaling, and the assistant.