Oyster Soup

Ingredients

• 2 quarts of oysters
• 1 quart of milk
• 2 tablespoonful of butter
• 1 teaspoonful of hot water
• pepper to taste
• salt to taste

Method

1. 1

   Strain liquor from oysters, heat with water, add seasoning, then oysters.

2. 2

   Cook for about 5 minutes until they ruffle, stir in butter, and pour in milk.

Nutrition per serving

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 3. The excerpt below is the record exactly as published.

salt to taste, flour 3-our hands, take 2 tablespoonful of the mixture, and make into small flat caKes^ have a large lump of but- ter, very hot, in your frying pan, drop in the cakes, and fry brown on either side. Miss Katie Robinson. 607 Gertrude Str. Deviled Eggs Boil I dozen eggs well done-, cut in halves, take the yolks from the whites, put in a bowl, chop ^ dozen small pickles, i tablespoon of I utter, i teaspccnful of mustard. 3^ cup of vinegar, salt, and pepper, to taste mix together, and place in the whites again. Mrs Carrie Simms. Waffles ' I 4 cgrs, bcatcu ccperatcly, hali cup ot niclted lAitter I cup of Gwcct iniiK, flour sufficient to make a soft lat- ter, 2 tcaspconful of baxliig powder mined v/itli the flour. Stir in whites of eggs last, and fry in waffle iron, have iron vcr}r hot. Mrs Franiv Walz. no Cleveland Str. French Waffles Sift I pint cf flour, 3 times, and add i teaspooi.fnl of salt, beat the Yolks of 2 eggs until very light, add to them I cup of rich milK, add this to the flour, with 2 tablespoonful of butter, and teat until light ^ and smooth, beat the vdiites of the eggs to a stiff dry froth add to the butter, and beat again v/hcn ready to take add I teaspoonful of BaK. Povvder, put the batter in a pitcher, have tlie waffle irons very hot and thor- oughly, greased, pour in the batter carefullv, and as soon as the edge:; are set, turn the iron and bake the second side. In making waffles, as much depends upon the eyen "and quick baking as r pon the recupe used. . " '. / Mrs Mary Robinson. 607 Gertrude Str. ^2 Fiult w-cup ? quarts nt water, i prune! of prunes, }4 cup rai- sins, ^ pound of dried peaches, pears, and apricots, mix together, add cloves and cinnamon to taste. Mrs Otto Sheagren. 418 Adams Str. Tomato Soup I quart of tomatoes, i quart of water, boil one hour, when ready to season, have a pint of boiling milk, add I teaspconfnl of soda to the tomatoes, while vStill fcaminf^, add the boiling milk, add butter, size of an tgg, pepper, and salt to taste. Before serving, put cracl. ers in the bowl, and pour the hot soup over them. Mrs John Fisch. 415 S Adams Str. Mayonnaise Dressing Break carefully 2 eggs, and put the yolks into a shallow dish, then add drop by drop of Lucca oil a- necugh to work to a cream, stirring steadily one way with a wocden r r plated fork rever steel, add salt to taste, a d follow with mustard to taste, and a very small pinch of powdered sugar, and last of all vinegar to taste, drop by drop. The stlrrir g schould be continu- ous, and always one direction, and when properly made the Ma} cnnaise will have the sm.oothness and con- sistency of the richest cream, someuse all of the Ggg, Miss Tea Smith. 1 50 1 Doemland Str. OvGtcr t-'oup 13 2 quarts of oysters, i quart of milk, 2 tablespoonful of butter, i teaspoonful of hot water

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