Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Oyster Pot-Pie
From Cooking for profit, 1886
Serves 6
This dish is popular in restaurants.
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
Method
Drain oysters and place in a pan.
Mix crust ingredients like biscuit dough without shortening.
Pour over oysters and bake until done.
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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