nut-free
Oyster Soup
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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 water
- one teacup of butter
- one pint of milk
- two teaspoons of salt
- four crackers rolled fine
- one teaspoon of pepper
- one quart of oysters
Method
Bring water, butter, milk, salt, crackers, and pepper to a boil; add oysters; let come to a boil quickly and remove from fire.
As published
This recipe was extracted from The new home cook book (1896), page 27. The excerpt below is the record exactly as published.
OYSTER SOUP. M. A. T. Take one quart of water; one teacup of butter; one pint of milk ; two teaspoons of salt ; four crackers rolled fine, and one teaspoon of pepper; bring to full boiling heat as soon as possible, then add one quart of oysters
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