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Oyster Patties

A baked oyster patty made with canned oysters, egg yolks, salt, pepper, and pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Oyster and egg are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 4,103 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Oyster Patties

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the filling

  1. Heat the oysters and their liquid from the can.

  2. Remove the oysters.

  3. Add the egg yolks to the liquid, seasoning with salt and pepper.

  4. Return the oysters to the liquid.

  5. Heat gently without boiling.

Prepare the crust

  1. Prepare a pie crust and line muffin rings with it.

  2. Cut out tops from the crust.

  3. Bake the tops separately at 350°F (175°C).

Assemble and serve

  1. Fill the lined muffin rings with the oyster mixture.

  2. Cover with the tops.

  3. Serve hot.

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.

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 + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Oyster + peppertop 22% of all pairs
    Smell alikelow
    Cooked together7,663 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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
Provide the main flavor and the bulk of the filling.
Egg yolks
Thicken the liquid and enrich the filling as it heats gently.
Pie crust
Forms the shell and the lid that hold the filling.

The step that matters

Heat gently without boiling. Egg yolks thicken by gentle heating; if the mixture boils, the yolks can curdle and turn grainy, spoiling the smooth texture of the filling.

“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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