Oyster Soup

Ingredients

• 2 quarts of milk
• yolk of one egg
• 1 tablespoonful of butter
• 3 small cans of oysters
• 1 tablespoonful of flour

Method

1. 1

   Salt and pepper to taste.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 1. The excerpt below is the record exactly as published.

1 tablespoonful of butter; 1 tablespoonful of sugar; y2 cupful of vinegar; yolks of 2 eggs. — 11 — Wet mustard with a little boiJing water, add sugar, yolks of eggs, well beaten, and vinegar. Mix well, set in boiling water for a few minutes, stirring. A good relish. MRS. A. B. WILLIAMSON. Welsch Rarebit. 1 tablespoonful of butter; 1 teaspoonful of corn- starch; % teaspoonful of mustard; salt and Chili pepper to taste; y2 cup of cream; y2 lb of soft mild American cheese. Cream, butter, cornstarch and mustard to a paste. Add to the hot cream. Lastly add cheese and seasoning. Stir till cheese melts. Serve on toast browned on one side. MISS DORA NAUWALD. Ham Relish. % lb cheese; *4 lb boiled ham; 3 eggs; 6 ordinary square soda crackers. y2 pint milk; 1 teaspoon Worcestershire Sauce; y2 teaspoon baking powder. Use finest cutter of any meat chopper. Run cheese through first, then the ham and then the crackers. Add Worcestershire Sauce, red pepper and salt. Then add milk and mix thoroughly. Beat the eggs until very light, then add in the butter. Sprinkle baking powder over the top and mix it lightly. Bake showly in buttered earthen baking dish until brown. MRS. A. Z1NCKE. — 12 — Mexican Relish* 4 green tomatoes; 2 green peppers; 1 onion; y2 teaspoon horseradish, chop or grind fine. Place this in a jar and cover with boiling vinegar, to which 1 tea- spoon salt, 2 tablespoon Chili Powder and 1 table- spoon mnstard have been added. The Chili Powder should be boiled in the vinegar for at least ten minutes before the other seasoning is added. To be served with any meat dishes. MRS. HARRY HBYLAND. Cheese Souffle. 2 eggs ; 1 cup of grated cheese ; 1 cup of sweet milk ; 1 heaping tablespoonful of flour; pinch of salt. Put in buttered pan, cook in hot oven ten minutes. MRS. HARRY M. HARRINGTON. — 13 — Beef Soup. Boil 2 lb of beef in y2 gal. water. When it has come to a boil, skim and add salt and pepper to taste, a pinch of celery salt, 1 onion, and 1 cupful tomatoes. Boil at least 2 hours. MRS. A. WEHMEYER. Cream of Celery Soup. 1 cup of chopped celery and 1 quart of sweet milk. Boil 20 minutes; add 1 tablespoonful melted butter and thicken with 2 tablespoonfuls of flour^ dissolved in milk or water. Salt and pepper to taste A little cream added improves it. MRS. HOWARD HONAN. Fish Chowder. To every 2 lb fish, use 5 medium sized potatoes; 1 large onion; 5 or 6 slices breakfast bacon; canned tomatoes; 2 bay leaves; 1 teaspoonful whole pepper; salt and paprika to taste. Slice bacon and fry light brown, add potatoes, onion and fish in layers, cover with canned tomatoes into which seasoning has been stirred. Simmer until well done. Serve as soup, excellent Friday dish. MRS. H. GOLDSCHMIDT. — 14 — MILK SOUP (fine). 1 qt. fresh milk; 14 Qt. water; yolk of 2 eggs; a pinch of salt; whites of 2 eggs beaten stiff; a heaping teaspoonful of sugar; a heaping tablespoonful of cornstarch; lemon peel or vanilla, or 2 fresh peach leaves. Put on the stove the water and milk, add the corn- starch after it has been dissolved with a little of the water ; a pinch of salt and the beaten yolks, also the lemon or peach leaves and sugar, stirring all the time while heating. When it begins to thicken re- move from the fire at once and pour into a dish. Drop spoonfuls of the beaten whites of egg on top, and sprinkle with sugar and cinnamon. Then put on cover at once so that the heat may cook the whites. MRS. 0. W. STR1EGLER. Milk Soup. y2 cup rice; 1 qt. milk; 1 egg; *4 C^P sugar; y2 teaspoon nutmeg. Cook rice in water until tender. Add milk, then boil a few minutes, take from fire and beat into this 1 egg, add nutmeg. Lastly add the sugar. MRS. RICHARD HENKE. Oyster Soup. 2 quarts of milk; yolk of one egg; 1 tablespoon- ful of butter; 3 small cans of oysters

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