gluten-freenut-free
Oyster Soup A La Reine
From The Ideal cook book, 1899
Serves 5
Thicken with arrowroot or butter mixed with flour if needed.
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
- 2 or 3 doz. small oysters
- 2 qts. of stock
- I pt. boiling cream
- mace
- cayenne
Method
Prepare oysters by simmering beards in pale veal stock.
Heat veal stock, flavor with mace and cayenne, and add strained oyster stock.
Simmer oysters in their liquor, then combine with soup and add boiling cream.
Serve immediately.
Nutrition per serving
458Calories
11 gProtein
17 gCarbs
38 gFat
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 5. The excerpt below is the record exactly as published.
Oyster Soup A La Reine—Ingredients—2 or 3 doz. small oysters, some pale veal stock, 2 qts. of stock, mace, cayenne, I pt. boiling cream
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