Oyster Soup

Ingredients

• one quart of milk
• three dozen oysters
• one tablespoon butter
• one tablespoon flour
• salt
• pepper

Method

1. 1

   Let milk come to a boil; work butter and flour together and add to milk.

2. 2

   Drop in oysters for a moment, then pour into a tureen over broken crackers, adding salt and pepper.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 4. The excerpt below is the record exactly as published.

wo tablespoons butter, two tablespoons flour, three heaping tablespoons cheese, yolks of two eggs, salt and pepper. Put the milk to boil in a double boiler with onion. Rub the butter and flour together and add to milk. Strain and add the cheese and let it just boil, add the beaten yolks and serve at once with croutons. — Mrs. W. S. Keller. Oyster Soup. — Drain the liquor from the oysters, and bring it to a sharp boil, then skim it. Add one quart of milk to this, a generous lump of butter and two spoons of flour rubbed to a paste, when the milk begins to boil. Put oysters in and let them stay only till the edges begin to curl up. Add salt, and serve at once with oyster crackers. — Mrs. I. B. Tigrett. Oyster Soup. — One quart milk, three dozen oysters, one table- spoon butter, one tablespoon flour, salt and pepper

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