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Oysters for Patties

Oysters cooked with butter, sweet cream, salt, pepper, and thickened with flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Oysters for Patties

Ingredients

Directions

Make the filling

  1. Put a pint of small oysters and liquor on the fire.

  2. Add butter half the size of an egg and one-half cupful sweet cream; salt and pepper to taste.

  3. Let come to a good scald.

  4. If not thick enough, add a teaspoonful of flour.

Serve

  1. Put in crusts just before serving.

Nutrition, whole recipe (rough)

237Calories
7 gProtein
22 gFat
2 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oysters (in the method)
Provide the main flavour and texture of the filling.
Sweet cream
Adds richness and moisture, giving the filling a smooth body.
Butter
Adds fat for richness and a silky mouthfeel to the filling.
Flour (in the method)
Thickens the liquid so the filling holds together when not thick enough.

The step that matters

Let come to a good scald. Heating just to scalding thickens the cream gently without boiling it, which can cause curdling or a thin, separated filling. Watch for steam and small bubbles at the edges rather than a rolling boil.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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