nut-free
Oyster Soup
From Mrs. Maclurcan's cookery book, 1899
Serves 8
Add a little grated nutmeg for flavor.
Presented as published in 1899. 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
- 6 doz. oysters
- A slice of bread (the crumbs)
- 2 tablespoonsful cornflour
- 2 qts. stock
- 1 qt. milk
- Pepper and salt
Method
Boil the stock and milk, add the liquor of the oysters, pepper, and salt to taste, then the crumbs of bread.
Thicken with cornflour and add oysters just before serving, allowing to simmer for 15 minutes.
Nutrition per serving
420Calories
36 gProtein
33 gCarbs
15 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 6. The excerpt below is the record exactly as published.
pepper and salt to taste, and then the crumbs of the bread ; thicken with the cornflour, and just before serving add the oysters and allow all to simmer for 15 minutes. This soup is very quickly made when you have stock ready ; some people always keep a stock pot, which is very convenient. Do not forget to add a little grated nutmeg. 2 qts. stock 1 qt. milk Pepper and salt 4— OYSTEE SOUR 6 doz. oysters A little nutmeg A slice of bread (the crumbs) 2 tablespoonsful cornflour
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