nut-free
Oyster Soup
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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 quart of oysters
- 1 pint of cream
- 1 pint milk
- 12 butter crackers
- 1 tablespoon butter
- pepper and salt
- A little chopped celery may be added
Method
Heat cream and milk in a double boiler.
Add pulverized crackers, pepper, salt, butter, and drained oysters.
Serve immediately when oysters curl.
Nutrition per serving
647Calories
21 gProtein
22 gCarbs
55 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 3. The excerpt below is the record exactly as published.
Oyster Soup. One quart of oysters, 1 pint of cream, 1 pint milk, 12 butter crackers, 1 tablespoon butter, pepper and salt. Put cream and milk in double boiler. When it comes to boiling point add crackers pul- verized, with pepper and salt, butter and oysters drained of liquor. A little chopped celery may be added
Cook this with the app: pantry check, scaling, and the assistant.