Oyster Bouillon
From The Toronto Cook Book, 1915
Serves 8
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 117. The excerpt below is the record exactly as published.
Oyster Bouillon Take five dozen blue points oysters; put into double-boiler, heat slowly as it is the best way to draw out all the juice. Then put into a press so as to get every drop of liquor. Put in sauce- pan again, beating into it the whites of two eggs. Boil two minutes; take from fire and let stand ten minutes, strain through a cheesecloth bag. When you wish to serve, season, and add same quantity of hot milk
Cook this with the app: pantry check, scaling, and the assistant.