My Mother's Oyster Soup

Ingredients

• one quart of sweet milk
• one tablespoonful of butter
• one tablespoonful of cornstarch or flour
• a thin slice of breakfast bacon
• one stalk of celery
• one pint of oysters
• a few drops of lemon juice or vinegar
• a few drops of lemon juice or vinegar
• season with salt and pepper
• season with salt and pepper

Method

1. 1

   In a double boiler, heat milk.

2. 2

   Mix butter and cornstarch, stir into milk.

3. 3

   Boil oysters in their liquor, drain, and add to milk.

4. 4

   Season and serve over crackers.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 11. The excerpt below is the record exactly as published.

MY MOTHER'S OYSTER SOUP. Into a double boiler put one quart of sweet milk. Rub together one tablespoonful of butter and one table- spoonful of cornstarch or flour. Stir into hot milk and 3© The Complete Cook Book. add a thin slice of breakfast bacon and one stalk of celery. Let boil. Pour a few drops of lemon juice or vinegar over one pint of oysters and bring them to a boiling point in their own liquor. Now drain, and if they should curdle wash them in a little cold water and turn at once into the milk. The oyster liquor must also be skimmed and added to the milk. Season with salt and pepper

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