by Barbara Rimkunas
This "Historically Speaking" column was published in the Exeter News-Letter on Friday, August 27, 2021.
When Exeter’s Board of Trade held its annual dinner in 1896, the bill of fare included not one, but two oyster dishes. Today, oysters are something of a luxury food that most of us eat only at fancy occasions. A century ago, however, oysters were inexpensive and relatively common – so much so, that the Board of Trade listed them as “blue points” to make them sound more elegant. Actual Blue Point oysters were harvested off the southern coast of New York’s Long Island, but the ones served at the dinner were probably the same local oysters served later in the meal as “oyster patties, a la Crème.”



















