Mock Oyster Soup

Ingredients

• ten salsify roots
• three cups of milk
• the water in which the salsify cooked
• a small onion
• half a teaspoon of salt
• a tablespoon and a half of flour
• a tablespoon of butter
• a dash of cayenne

Method

1. 1

   Wash and scrape ten salsify roots, and as you work, put them in cold water to keep the roots from turning black.

2. 2

   When cleaned, cut in small pieces and cover with boiling water.

3. 3

   Boil till tender, then put the salsify through a colander and return to the saucepan with three cups of milk and the water in which the salsify cooked.

4. 4

   Add a small minced onion, half a teaspoon of salt, and when the soup boils, stir in a tablespoon and a half of flour blended with a tablespoon of butter.

5. 5

   Serve after the soup thickens with the flour, adding a dash of cayenne.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 19. The excerpt below is the record exactly as published.

MOCK OYSTER SOUP Wash and scrape ten salsify roots, and as you work put them in cold water to keep the roots from turning black. When they are cleaned, cut in small pieces and cover with boiling water. Boil till tender, which will be in from thirty minutes to an hour. Put the salsify through a colander or sieve and return to the saucepan with three cups of milk, and the water in which the salsify cooked, which will be boiled away to about a cupful. Add a small onion minced, half a teaspoon of salt, and when the soup boils stir in a tablespoon and a half of flour blended with a tablespoon of butter. Serve after the soup thickens with the flour, adding a dash of icay- enne. OKRA CREAM SOUP Have a pint of okra cut in thin slices. Put it in a quart of salted water, boiling in a porcelain kettle, and cook till tender, nearly half an hour. Then add a quart of fresh milk, a large tablespoon of butter mixed with two tablespoons of flour and cook till the soup thickens. Add more butter if your taste demands, and also pepper. Serve hot with wafers or bread sticks, ORKA GUMBO WITH CRABS OR HALIBUT A NEW ORLEANS DISH To a tablespoon of boiling beef dripping add quarter of a pound of minced boiled ham and two slices of minced raw bacon. When browned, add two tablespoons of sifted flour. 32 THE HOME COOK BOOK Brown well. Add two minced onions and brown. Add one dozen thinly sliced spears of okra and fry the whole until the okra begins to brown. Then add one teacup of canned tomato, one pinch of thyme, a dash of cayenne

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