Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
Oyster Pies - Individual
From Cooking for profit, 1886
Serves 5
Serve hot with oyster stew liquor.
A modern interpretation · AI-generated from the original record
Ingredients
- 20 ounces flour
- Bounces lard or suet — lTounded-cup
- 1 cup water
- 1 teaspoon salt
- 18 small oysters
Method
Rub lard into flour, add water to form a soft dough.
Roll out and cover 10 pie pans.
Place oysters and their liquor in each, season, cover with a top crust, and bake for about 10 minutes.
Nutrition per serving
808Calories
12 gProtein
88 gCarbs
45 gFat
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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