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Oyster Pies - Individual
From Cooking for profit, 1886
Serves 5
Serve hot with oyster stew liquor.
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
808Calories
12 gProtein
88 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories808 kcal
Protein12 g
Carbohydrates88 g
Fiber0 g
Sugars0 g
Total Fat45 g
Saturated Fat17 g
Monounsaturated Fat20 g
Polyunsaturated Fat4.9 g
Cholesterol41 mg
Sodium470 mg
Potassium155 mg
Calcium23 mg
Iron6.4 mg
Magnesium31 mg
Phosphorus122 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.6 mg
Folate181 mcg
Choline22 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 10. The excerpt below is the record exactly as published.
Oyster Pies— Individual.. These are covered pies of the usaaJ COOKING FOR PROFIT, 9 well-known form containing from 12 to 18 small oysters. They are served in a deep plate with a soup ladleful of oyster- stew liquor poured around. The pies are about the size of a large saucer. To make 10 such pies take for the crust, 20 ounces flour — 5 cups. Bounces lard or suet — lTounded-cup»- 1 cup water. 1 teaspoon salt
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