pescatariannut-freeegg-freesoy-free
Oyster Loaf
From How we cook in Tennessee .., 1906
Serves 4
Serve with a cream sauce.
Presented as published in 1906. 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
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 12. The excerpt below is the record exactly as published.
Oyster Loaf. — Very good for supper or luncheon. Buy a stale loaf of Vienna bread, and after cutting off a slice from the top, scoop out the crumbs, or most of them. There should be a good half -inch of bread left inside the crusty shell. Drain a quart of oysters, season with salt, a little Tabasco or red pepper, and a tablespoonful of catsup. Pill the loaf with the oysters, and dot well with bits of butter. Replace the slice cut from the top. Bake in a rather quick oven for twenty-five minutes
Cook this with the app: pantry check, scaling, and the assistant.