pescatariannut-freeegg-freesoy-free
To Make Oyster Loaves
From Virginia Cookery-book, 1884
Serves 4
Three loaves serve as a side dish.
Presented as published in 1884. 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
45Calories
2 gProtein
7 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories45 kcal
Protein2.1 g
Carbohydrates6.5 g
Fiber1.7 g
Sugars0.6 g
Total Fat1.7 g
Saturated Fat0.9 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol3.8 mg
Sodium51 mg
Potassium26 mg
Calcium27 mg
Iron0.4 mg
Magnesium6.7 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate14 mcg
Choline2.8 mg
Caffeine0 mg
Water8.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 29. The excerpt below is the record exactly as published.
To Make Oyster Loaves. (Mrs. Maria Randolph.) Take small loaves of light bread, cut off the tops, scrape out all the crumb, then put some oysters into a stewpan with the crumb of the loaves, a little water, and a good VIRGINIA COOKERY-BOOK. 53 lump of butter ; stew them together ten or fifteen min- utes, then put in a spoonful of good cream
Cook this with the app: pantry check, scaling, and the assistant.