Oyster Soup
From The new Kentucky home cook book, 1884
Serves 6
Do not add salt until ready to serve to avoid curdling the milk.
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 11. The excerpt below is the record exactly as published.
OYSTER SOUP. Take one-half of a can of large fresh oysters ; put them in a colander, strain them well, and pour one pint of cold water over them ; add this water to the liquor put into a kettle; boil, and skim closely all the scum that rises; put in one-half gallon or more of fresh unskimmed milk, one and a half tea -cupful of butter, fifteen butter crackers rolled very fine, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.