Oyster Loaf
From Dainty recipes, 1950
Presented as published in 1950. 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
805Calories
64 gProtein
94 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories805 kcal
Protein64 g
Carbohydrates94 g
Fiber1.8 g
Sugars38 g
Total Fat19 g
Saturated Fat5.2 g
Monounsaturated Fat3 g
Polyunsaturated Fat6.4 g
Omega-30.1 g
Cholesterol397 mg
Sodium2363 mg
Potassium2000 mg
Calcium732 mg
Iron48 mg
Magnesium212 mg
Phosphorus1065 mg
Zinc391 mg
Copper29 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A164 mcg
Vitamin E10 mg
Vitamin K14 mcg
Vitamin B60.6 mg
Vitamin B1287 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)14 mg
Folate82 mcg
Choline662 mg
Caffeine0 mg
Water997 g
As published
This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 2. The excerpt below is the record exactly as published.
OYSTER LOAF One loaf bread; one quart oysters fried; one-half teacup tomato catsup; one-half dozen small pickles or one dozen Olives
Cook this with the app: pantry check, scaling, and the assistant.