Oyster Soup

Ingredients

• 1 pint of oysters
• a cupful of water
• 1 tablespoon of butter
• 1 tablespoon of flour
• a pint of scalded cream
• Season with pepper
• salt
• a dash of cayenne
• a tablespoon of grated celery

Method

1. 1

   Scald oysters in their liquor, remove, and add water.

2. 2

   Make a roux with butter and flour, dilute with liquor, then add cream.

3. 3

   Season and add oysters before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 9. The excerpt below is the record exactly as published.

tablespoons of flour. Yi tablespoons of butter. Thoroughly wash and drain the spinach. Put it in the saucepan dry, and simmer on the back of range Yi hour; then put through the colander. Return to the saucepan. Rub the butter and flour together and add to the spinach. When well mixed, gradually add the stock and lastly the milk and cream. Season to taste with pepper and salt. Mrs, Wm. D, Scott, Spinach Soup. Mix 2 tablespoons chopped spinach with 1 teaspoon of flour. Put with a little butter and seasoning in pan, add 1 quart stock and cook 10 minutes. Pour this onto a little beaten cream (sour preferred) and serve alone or add to each plate an egg boiled 5 minutes, carefully shelled so as not to break the form of the egg. Af. L. L. Salsify Soup. Cook salsify in usual manner, with Yz onion, a stalk of celery and 2 branches of parsley. Drain and pass through a sieve. For 1 cup of puree use % cup each of butter and flour, Yi teaspoon salt and pepper and 2 cups of milk. Add the puree, 1 pint of milk or white broth, and additional sea- soning if necessary. Miss Isom. Spiced Tomato Soup. Two quarts tomatoes strained; 1 cup rice; pinch of cloves; a little butter at the last; 1 quart beef stock. Cook all together until rice is dissolved. Salt and pepper to taste. Mrs. Chas, Scudding. Tomato Soup. « Boil a dozen or a can of tomatoes until they are very thoroughly cooked, and press them through a sieve. To a SOUPS 29 quart of tomato pulp add a teaspoonful of soda. Put into a saucepan butter the size of a pigeon's egg, and when it bubbles, sprinkle and stir in a heaping teaspoonful of flour. When it is cooked, stir into this a pint of hot milk, a little cayenne peper, salt and a handful of cracker crumbs. • When it boils, add the tomato pulp. Heat it well without boiling and serve immediately. The soda mixed with the tomato prevents the milk from curdling. Mrs, //. W. CorbetL Clam Broth. 1 pint clams, boil and chop very fine. J/2 pint sweet milk. '/2 pint sweet cream. 5/2 tablespoon butter and a little pepper. Put a tablespoon whipped cream on top to serve. Mrs, Henry B. Joy, Detroit, Clam Soup. Two dozen clams (little neck). Save the soft parts for frying. Boil 3 hours, with 1 cup water to three clams. Put in beef dripping about size of walnut. Mix flour and milk and thicken, adding 1 egg beaten, and a little cream. Chopped clams may be added. Mrs, Burrell, Clam Chowder. 2 dozen clams. 5 slices bacon. 1 medium sized onion, fried brown. 5 potatoes, diced. After cooking the above for 1 hour, add 1 can tomatoes and cook for a little less than an hour; then add 4 cups milk, heated, and j/^ teaspoon soda. Cook slowly. Mrs. C. C. Strong. New England Chowder. Fry out 6 rashers of salt pork cut in 2-inch squares. Slice 1 small onion and cook in the fat — do not brown. Slice thin 6 medium sized potatoes. Cut in three or four pieces the tender parts of 1 quart of razor clams. 30 PORTLAND WOMAN'S EXCHANGE COOK BOOK Fill the pot with a layer of clams and a layer of potatoes, seasoning each layer with salt and white pepper; barely cover with water and simmer until tender. Heat 3 cups milk and 1 cup cream with 1 large tablespoon butter. Pour this over the clams and let stand 10 minutes, heating. Heat 8 soda crackers and add with the milk. Mrs. Ernest Tucker. Philadelphia Clam Soup. 25 razor clams. 1 quart milk. J/2 large onion, grated. J/2 cup butter. 1 tablespoon chopped parsley. 3 potatoes. 2 large tablespoons flour. Salt and pepper. Chop clams fine. Pare potatoes and chop rather small; boil them in the milk in double boiler, with necks of clams. Rub butter and flour together, and when potatoes and milk have boiled 15 minutes take out the necks and stir in the flour and butter; cook 8 minutes more. Add parsley, pepper and salt, and boil 3 minutes. Now add clams, cook 2 minutes, and serve. Mrs. Chas. Scadding. Crab Oumbo. For eight people take 2 good-sized crabs, pick the meat from shells and claws and put on ice, and put the shells on the stove in 2 quarts of water and boil for IJ/2 hours. Take a stewpan with 1 tablespoon of bacon drippings and 1 of butter; cut into it 2 large onions, 4 good slices of bacon and stir in 2 tablespoons of flour and 2 cans of okra. All this mixture must simmer 20 minutes, stirring every now and again. Carefully strain the shells from the stock and add to contents of stewpan, and into this cut 3 large green pep- pers (after the seeds are cleaned out) , 1 can of tomatoes and possibly, too, a little chili. Season to taste, and this does not mean only the usual salt and peppercorns, but sugar. In SOUPS 31 this climate where the vegetables ripen without sun, always bring up to taste with the teaspoon or tablespoon of sugar. Let the gumbo cook slowly for 2j/2 hours before serving. Remove the slices of bacon and add the crab meat, and send to the table with the steaming tureen a big bowl of snowy rice sprinkled with chili. Mrs. H, C. Wilson. Oyster Bisque. Put 2 quarts of oysters in a saucepan with a little white pepper, nutmeg, 2 blades of mace, 1 bayleaf, 1 pinch of red pepper, 2 oz. of butter, 1 pint of white stock. Boil 10 min- utes, drain, saving the liquor. Make a roux of 5 oz. of flour and 4 oz. of butter, dilute with 3 pints of boiled milk and the strained oyster liquor. Add the oysters which have been chopped very fine and boil 10 minutes. Rub through a very fine sieve. Heat again, adding I/2 pint cream and 4 oz. of butter in little bits. Serve hot. Mrs. Seely. Oyster Soup. Scald 1 pint of oysters in their own liquor. As soon as they are plump, or the gills curl, remove them, and add to ' the liquor a cupful of water. Make a roux of 1 tablespoon each of butter and flour, dilute it with the liquor and when it is smooth add a pint of scalded cream. Season with pepper, salt and a dash of cayenne; a tablespoon of grated celery

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