nut-free
Oyster Soup
From Superior cook book, 1905
Serves 3
The secret of success is to have both oysters and soup cooking equally.
Presented as published in 1905. 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
- To 1 quart of oysters
- 1 cup of water
- a piece of butter the size of an egg
- a tablespoon of flour
- 1/2 pint of cream or milk
- salt
- a little cayenne pepper
Method
Shake well and strain oysters, then heat in a double-boiler.
Set strained liquid over the fire, and when scalding hot, pour over butter mixed with flour.
Cook a few minutes, then add cream or milk and oysters, seasoning with salt and cayenne.
Keep hot for 1-2 minutes without boiling.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 3. The excerpt below is the record exactly as published.
Oyster Soup. To 1 ((uai-t of ovsters, add 1 cup of water, shake well and sti'ain olT. putting the ovsters iji a double-boiler to heat; then take the sti'ained licpio]-. set it over the fire, iind as soon as it l:)econies scalding hot. ])our it o\er a ])iece of butter, the size of an egg, into which vou have braided, while the liquor is boiling, a tablespoon of flour; let butter, flour and li(pior cook a few minutes, stirring well, then add | a pint of cream oi- milk, and then the oysters, seasoning with salt and a little cayenne pepper
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