Oyster Loaf
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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 The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 509. The excerpt below is the record exactly as published.
OYSTER LOAF. Cut a round piece, five inches across, from the top of a nicely baked round loaf of bread ; remove the crumbs, leaving the crust half an inch thick ; make a rich oyster stew and put it in the loaf in layers, sprinkled with bread crumbs; place the cover over the top, cover the loaf with the beaten yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.