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Oyster Loaf
From The Blue grass cook book, 1904
Serves 4
A nice supper dish after theatre.
Presented as published in 1904. 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
302Calories
17 gProtein
30 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories302 kcal
Protein17 g
Carbohydrates30 g
Fiber2.8 g
Sugars11 g
Total Fat13 g
Saturated Fat3 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol99 mg
Sodium2063 mg
Potassium634 mg
Calcium311 mg
Iron17 mg
Magnesium64 mg
Phosphorus287 mg
Zinc98 mg
Copper7.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A58 mcg
Vitamin E4 mg
Vitamin K24 mcg
Vitamin B60.2 mg
Vitamin B1222 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.6 mg
Folate30 mcg
Choline173 mg
Caffeine0 mg
Water417 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 21. The excerpt below is the record exactly as published.
OYSTER LOAF A Creole Recipe il loaf of bread, 1 quart of oysters fried, ^ teacup of tomato catsup, ^ dozen small pickles or 1 dozen olives
Cook this with the app: pantry check, scaling, and the assistant.