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Oyster Soup
From The national course in home economics, 1917
Serves 6
Some prefer all water instead of milk.
Presented as published in 1917. 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
Method
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 48. The excerpt below is the record exactly as published.
OYSTER SOUP. Two quarts of select oysters, one pint of water, one quart of milk, a generous lump of butter, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.