Oyster Soup

Ingredients

• one quart of water
• one pint of milk
• one small teacup of butter
• four crackers rolled fine
• one teaspoonful of salt
• half a teaspoonful of pepper
• one quart of oysters

Method

1. 1

   Bring water, milk, butter, crackers, salt, and pepper to a boil.

2. 2

   Add oysters and bring to a boil again, then remove from fire.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 5. The excerpt below is the record exactly as published.

OYSTER SOUP. 7 ing if required. Have ready your tureen or deep dish with two dozen slices of light French roll or bread, cut half an inch thick, laid in the bottom ; pour some of the soup over, and turn the bread, so that it may be thoroughly soaked ; then pour in the remainder, keeping back the inferior parts of the fish, and serve very hot. — Dainty Dishes: Lady Harriet St. Clair. A street there is in Paris famous, For which no rhyme our language yields : Rue Neuve des Petits Champs its name is — The New Street of the Little Fields; And here’s an inn, not rich and splendid, But still in comfortable case, The which in youth I oft attended, To eat a bowl of Bouillabaisse. This Bouillabaisse a noble dish is — A sort of soup, or broth, or brew, Or hotchpotch of all sorts of fishes, That Greenwich never could outdo; Green herbs, red peppers, mussels, saffron, Soles, onions, garlic, roach, and dace ; All these you eat at Terre’s tavern, In that one dish of Bouillabaisse ! W. M. Thackeray. Oyster Soup. “ Take one quart of water, one pint of milk, one small teacup of butter, four crackers rolled fine, one teaspoonful of salt, and half a teaspoonful of pepper. Bring to full boiling-heat as soon as possi- ble, then add one quart of oysters

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