gluten-freedairy-freenut-free
Oyster Bouillon
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
- one pint of oysters
- one-half teaspoonful of peppercorns
- spoonful of celery-seed
Method
Mix the ingredients except the oysters, bring to the boiling point, and let simmer twenty minutes.
Strain, cool, and clear.
Add the parboiled oysters, and serve in bouillon cups, with small croutons.
Nutrition per serving
143Calories
15 gProtein
9 gCarbs
5 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 1. The excerpt below is the record exactly as published.
spoonful of celery- seed, one-half teaspoonful of peppercorns, one pint of oysters
Cook this with the app: pantry check, scaling, and the assistant.