Oyster Loaf Recipe (1904) - Seafood Recipes

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	OYSTER LOAF (1904) The Blue Grass Cook Book Compiled by Minnie C. Fox (1904) A Creole Recipe OYSTER LOAF 1 loaf of bread, 1 quart of oysters fried, 1/2 teacup of tomato catsup, 1/2 dozen small pickles or 1 dozen olives. Cut off one end of loaf and remove the soft inside, leaving a shell, which thoroughly butter and place in oven to toast. Fill with a layer of hot fried oysters, a little catsup, and pickles or olives, another layer of oysters, till shell is filled. Fasten the top on, cut in slices, and serve very hot. A nice supper dish after theatre. This cookbook may also be found on the Michigan State University website: 'Feeding America: The Historic American Cookbook Project' http://digital.lib.msu.edu/projects/cookbooks/


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OYSTER LOAF (1904)