Name: Oyster Loaves
Ingredients: fine dough (for French bread); 2 oz pieces of dough (as many as desired)

Oyster Loaves

Oven, in the book's wordsA moderate oven

Ingredients

fine dough (for French bread)
2 oz pieces of dough (as many as desired)

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Weigh the dough into 2 oz pieces and mold them neatly.
Set the pieces aside on a clean iron plate to rise in a warm place.
Once properly risen, bake them in a moderate oven at 350°F (175°C).
When cooled, rasp the loaves with a fine rasp all around.
The next morning, cut a round piece out of the top and remove the inside with a strong, crooked wire.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.