Oyster Soup

Ingredients

• a quart of milk
• a piece of butter as large as an egg
• one pint of oysters
• one-quarter pound of crushed crackers

Method

1. 1

   Put a quart of milk and a piece of butter into the pot and heat gradually.

2. 2

   When hot, stir in the strained liquor of one pint of oysters gradually to prevent curdling.

3. 3

   When it boils, add the oysters and cook until the edges curl up, then season and serve.

As published

This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 5. The excerpt below is the record exactly as published.

Oyster Soup. Put a quart of milk and a piece of butter as large as an ^%% into the pot and heat gradually. When hot, stir in the strained liquor of one pint of oysters, very gradually, to prevent the milk from curdling, then one- quarter pound of crushed cracker

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