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Oyster Shortcake
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
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
212Calories
22 gProtein
11 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories212 kcal
Protein22 g
Carbohydrates11 g
Fiber0 g
Sugars4.5 g
Total Fat12 g
Saturated Fat2.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol181 mg
Sodium509 mg
Potassium609 mg
Calcium265 mg
Iron16 mg
Magnesium67 mg
Phosphorus392 mg
Zinc131 mg
Copper9.5 mg
Manganese1 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A73 mcg
Vitamin E2.9 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B1230 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.1 mg
Folate27 mcg
Choline250 mg
Caffeine0 mg
Water349 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 15. The excerpt below is the record exactly as published.
OYSTER SHORTCAKE. Bake rich biscuit dough in two layers as for short- cake. Place the two layers on a hot platter and pour the oysters over and serve at once. Prepare them by picking over and washing forty oysters. Drain and place in saucepan with one tablespoonful of butter and a dash of pepper, and shake over the fire until plumped. Drain off the liquor that comes from them, and add to it sufficient milk to measure one cupful and a quarter. 36 OYSTERS Blend together one scant tablespoonful each of butter and flour, add one-half of a teaspoonful of salt and the mixed oyster liquor, and stir until thickened. Pour slowly a portion of it over one well beaten egg
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