Oyster Soup

Ingredients

• 1 pint of oysters
• 1 quart of milk
• 1 tablespoonful of butter
• 1 teacup cream
• 1 teacup of rolled crackers
• Season with salt
• and pepper

Method

1. 1

   Drain the liquor from 1 pint of oysters and add this to 1 quart of milk.

2. 2

   When this reaches the boiling point, add 1 tablespoonful of butter.

3. 3

   When melted, add the oysters, leaving them only until they curl.

4. 4

   Then add 0.5 teacup cream and 0.5 teacup of rolled crackers.

5. 5

   Do not add water.

Nutrition per serving

As published

This recipe was extracted from Dr. Fenner's peoples remedies for the family cook book (1903) by M. M. Fenner, page 4. The excerpt below is the record exactly as published.

season with sait and a little red pepper; thicken with one large spoonful of flour worked well into 1 spoonful of butter (if the least lumpy strain again). Just as you take it off stir in quickly 1 pint of whipped cream. You Can use peas or celery in the same way.—Miss Jennie Prescott. Oyster Soup. Drain the liquor from 1 pint of oysters add this to 1 quart of milk, when this reaches the boiling point, add 1 table- spoonful of butter. When meited add the oysters. leaving them only until they curl, when add % teacup cream and &% teacup of rolled crackers, Season with ° salt and pepper

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