pescatariannut-freesoy-freefish-free
Oyster Soup
From The household cook book, 1902
Serves 3
For a richer soup, substitute one pint of cream for one pint of water.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 33. The excerpt below is the record exactly as published.
OYSTER SOUP.— Put a pint of small oystesr with their liquor in a quart of boiling water and let them become plump; then take them out with a skimmer, rinse thoroughly in warm water, and be sure there are no bits of shell adhering to them. Strain the soup=water through the cloth strainer and return to the kettle. Let it come to a boil, add a little white pepper and a very little cayenne, with a piece of butter the size of an egg
Cook this with the app: pantry check, scaling, and the assistant.