To Make the Oyster loaves

Title: To Make the Oyster loaves
Date: 1694/1795
Description: A recipe for stewed oysters cooked with French bread
Transcript: Rx a quart of Oystters power most of there one liquor from them then stew them with a littell watter, and [strikeout] then thicken them with a littell butter flower & Vinegar then fry your loaves in butter they must be French bread cut a hole in the top of them (and put in your Oysters) & pull out the soft a quart will make five loaves
Subject: See all items with this value oysters; See all items with this value water; See all items with this value butter; See all items with this value flour; See all items with this value vinegar; See all items with this value bread; See all items with this value stewing; See all items with this value frying
Contributor: Caylor, Karmen; Le, Vincent; Grimm, Stephanie; Bakir, Mehtap
Source: Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher: George Mason University Libraries
Rights: Public domain. There are no known restrictions.

Media: http://wizwah.gmu.edu/oberle/files/original/3223ee1970b96e3c6cb328f3cafeaaa1.jpg