Oyster Soup
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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 Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 3. The excerpt below is the record exactly as published.
salt and pepper; add a piece of but- ter the size of an egg. OVS PEROSOU LE. MRS. WALLACE. Empty the oysters from the can into a stew pan, and set on the stove to cook. When hot, put in salt, pepper and butter, and cook till the oysters are pretty well curled. At the same time have the milk (say a pint to a can of oysters,) heating in a farina kettle, and when boiling hot, stir in a small spoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.