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vegetariannut-free

Oyster Pot-Pie

From Cooking for profit, 1886

Serves 6

Cost of material approximately $1.00.

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

  • 2 quarts small oysters
  • 1 ounce butter
  • 1 cup milk
  • 1 pound flour
  • 3 teaspoons baking powder
  • 1 cup water
  • Salt
  • pepper

Method

  1. Drain the oysters well from their liquor and put them into a 3-quart bright milk pan.

  2. Mix the crust like making biscuit, but without shortening, and have it as soft as possible to be handled.

  3. Pat it out flat with the hands and cover the oysters.

  4. Bake for 15 minutes, then introduce a seasoning of salt and pepper, a small piece of butter, a cup of milk, and a flour-and-water thickening.

  5. Stir about, replace the piece of dough that was raised up, and bake a short time longer.

  6. The crust should be light and browned, but the oysters not cooked hard.

Nutrition per serving

302Calories
10 gProtein
61 gCarbs
6 gFat

Estimated from matched ingredients across 6 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 Pot-Pie. Sells well in the restaurant. — 2 quarts small oysters, 1 ounce butter. 1 cup milk. Salt and pepper. Crust made of 1 pound flour — 4 cups. 3 teaspoons baking powder. 1 cup water

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