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Blanche Kammerer

A dish of oyster patties made with oysters, cream, flour, salt, and pepper.

From an old cookbook · modernised transcription
By Paidar, Marie, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Oyster and cream are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,886 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Blanche Kammerer

Ingredients

Directions

Make the filling

  1. Gather the ingredients: one pint small oysters, one cup cream, a large teaspoon of flour, salt, and pepper.

  2. Let the cream come to a boil.

  3. Mix the flour with a little cold milk and stir into the boiling cream.

  4. Add the seasoning of salt and pepper.

  5. Add the oysters, which have been boiled in their own liquor for a few minutes and drained.

  6. Boil the mixture once more.

Serve

  1. Fill the pattie shells with the mixture and serve hot.

Nutrition, whole recipe (rough)

132Calories
10 gProtein
8 gFat
5 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Oyster6 medium (84g)81
Cream1 tbsp (15ml) heavy51

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

By Paidar, Marie, Mrs., [from old catalog] comp. 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. Oyster + creamtop 17% of all pairs
    Smell alikemoderate
    Cooked together2,886 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Oysters
Provide the main flavor and texture of the filling.
Cream
Forms the rich, smooth base that carries the filling.
Flour (in the method)
Thickens the boiling cream so the filling becomes saucy and holds together.

The step that matters

Stir the flour mixture into the boiling cream. Flour must be mixed smoothly with cold liquid first; added directly to hot cream it clumps. Stirred in properly, its starch swells and thickens the cream evenly.

“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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