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Patties with Oysters and Mushrooms
From The Swedish, French, American cook book, 1918
Serves 1
The patty will hold about two oysters and some of the mushrooms.
Presented as published in 1918. 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
51Calories
6 gProtein
3 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories51 kcal
Protein5.7 g
Carbohydrates2.7 g
Fiber0 g
Sugars0.6 g
Total Fat1.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Cholesterol40 mg
Sodium85 mg
Potassium156 mg
Calcium59 mg
Iron4.6 mg
Magnesium18 mg
Phosphorus97 mg
Zinc39 mg
Copper2.9 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.9 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B128.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate7 mcg
Choline65 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 180. The excerpt below is the record exactly as published.
Patties with Oysters and Mushrooms Pates aux Huitres et aux Champignons Make the patties from nice puff paste [see recipe: How to Make the Patties]; fill with the same filling as Oysters with Mushrooms in Vol-au-vent. The patty will hold about two oysters
Cook this with the app: pantry check, scaling, and the assistant.