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Oyster Bisque
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 116. The excerpt below is the record exactly as published.
Oyster Bisque Put into a saucepan two dessertspoons of butter, one sliced onion; let it fry but keep it white; put in a dash of salt, curry powder, and cayenne. Take a second pan, put in eighteen oysters
Cook this with the app: pantry check, scaling, and the assistant.