Oyster Soup

Ingredients

• Twenty-four oysters
• 1 quart of milk
• 2 tablespoonfuls of butter
• 2 tablespoons of flour

Method

1. 1

   Drain the oysters and pour cold water over them.

2. 2

   Drain again, strain liquor, and add oysters.

3. 3

   Set over fire and boil until oysters are plump.

4. 4

   Heat milk, cook butter and flour together, and add hot milk.

5. 5

   Cook until smooth and creamy.

6. 6

   Add oyster liquor, season, and add oysters.

7. 7

   Serve at once.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 7. The excerpt below is the record exactly as published.

oyster soups, a light cracker should be served. With fried oysters, cabbage salad with French dressing is most appetizing. Celery makes a delicious accompaniment to oysters no matter how they are prepared, although generally it is served with the soup. OYSTER SOUP. Twenty-four oysters, 1 quart of milk, 2 tablespoonfuls of butter, 2 tablespoons of flour

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