Oyster Shortcake
From Delicate dishes, 1896
Presented as published in 1896. 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
754Calories
69 gProtein
50 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories754 kcal
Protein69 g
Carbohydrates50 g
Fiber0 g
Sugars24 g
Total Fat40 g
Saturated Fat12 g
Monounsaturated Fat5 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol472 mg
Sodium984 mg
Potassium2109 mg
Calcium1038 mg
Iron46 mg
Magnesium224 mg
Phosphorus1342 mg
Zinc391 mg
Copper28 mg
Manganese3 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A246 mcg
Vitamin E8.6 mg
Vitamin K9.9 mcg
Vitamin B60.5 mg
Vitamin B1289 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)10 mg
Folate82 mcg
Choline710 mg
Caffeine0 mg
Water1208 g
As published
This recipe was extracted from Delicate dishes (1896), page 23. The excerpt below is the record exactly as published.
OYSTER SHORTCAKE. Make a rich but delicate shortcake dough, using sweet milk and Cameo baking powder. Bake in jelly cake tins, in rather thin layers and lightly butter each as it comes from the oven. Drain i quart of oysters, putting the liquor on to scald. Heat a cup and a half of milk and a tablespoonful of butter. Rub smooth a tablespoonful of flour in a little cold milk, and add this to the scalding milk, stirring until it thickens. If half a cup of cream can be had add it to the milk; it is a great improvement. Put a teaspoonful of butter into the oyster juice after it is skimmed, salt and pepper
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