Baltimore Oyster Stew

Ingredients

• 25 oysters
• 1 teaspoonful of flour
• 1 quart of milk
• Butter
• Salt

Method

1. 1

   Take oysters with their liquor and put these into an agate dish on the stove with salt to taste, in a pint of cold water.

2. 2

   Boil five minutes.

3. 3

   Stir into this one heaping teaspoonful of flour, which has been wet with two tablespoonsful of cold water.

4. 4

   Add one quart of milk.

5. 5

   Let it come to a boil, but be sure not to have it boil.

6. 6

   Remove from the fire, and add a piece of butter the size of an egg.

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 24. The excerpt below is the record exactly as published.

BALTIMORE OYSTER STEW 25 oysters, 1 teaspoonful of flour, 1 quart of milk. Butter, Salt

Cook this with the app: pantry check, scaling, and the assistant.