pescatariannut-freeegg-freesoy-free
Oyster Pies
From Kirmess cook book, 1907
Serves 2
Each dish should be half full of juice as oysters will shrink.
Presented as published in 1907. 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
518Calories
14 gProtein
13 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories518 kcal
Protein14 g
Carbohydrates13 g
Fiber0 g
Sugars1.2 g
Total Fat47 g
Saturated Fat25 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat1.1 g
Cholesterol206 mg
Sodium194 mg
Potassium431 mg
Calcium191 mg
Iron9.4 mg
Magnesium44 mg
Phosphorus265 mg
Zinc79 mg
Copper5.7 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E1.7 mg
Vitamin K4.8 mcg
Vitamin B60.1 mg
Vitamin B1218 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate20 mcg
Choline130 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 38. The excerpt below is the record exactly as published.
OYSTER PIES. Mrs. Alexander Brodie, Washington, D. C. To make little oyster pies prepare a rich light crust the day before, and get about eight fine large oys- ters for each person. Just before dinner time fill the small baking-dishes with the oysters washed and drain- ed, and wet them with their own juice, strained, brought to a boil and skimmed, and then mixed with as much rich cream; thicken this with a teaspoonful of butter, melted, with as much flour, and strain over the oysters ; each dish should be only half full of juice, as the oys- ters will shrink in the oven and thin the sauce. Season FISH, OYSTERS, LOBSTERS, ETC. 97 with salt, pepper, and bits of butter
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