Chesapeake Oyster Loaf
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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
1016Calories
71 gProtein
38 gCarbs
62 gFat
Full nutrition (33 nutrients)
Calories1016 kcal
Protein71 g
Carbohydrates38 g
Fiber0 g
Sugars7.4 g
Total Fat62 g
Saturated Fat30 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.3 g
Cholesterol601 mg
Sodium1058 mg
Potassium2023 mg
Calcium786 mg
Iron55 mg
Magnesium225 mg
Phosphorus1234 mg
Zinc472 mg
Copper34 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E10 mg
Vitamin K15 mcg
Vitamin B60.4 mg
Vitamin B12105 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate84 mcg
Choline780 mg
Caffeine0 mg
Water1149 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 19. The excerpt below is the record exactly as published.
Chesapeake Oyster Loaf 1 loaf French bread 2 dozen oysters y% cup cream 1 tablespoon chopped celery pepper salt 2 drops tabasco sauce Cut off the top crust of a loaf of French bread and scoop out the inside. Butter % of the portion you have scooped out and toast in the oven. Fry 2 dozen oysters in butter, add l/2 cup cream,
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