Oyster Soup
From Luncheons, breakfasts, simple dinners and carving, 1905
Serve with oyster crackers.
Presented as published in 1905. 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 Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 6. The excerpt below is the record exactly as published.
Oyster Soup— Put two quarts of milk on in a double-boiler, when hot add butter the size of an egg, one teaspoonful of sugar, salt and pepper tor taste. Take one quart of oysters with their juice, skim the oysters out of their juice, put them into a hot dish, let the juice boil, then pour it over the oysters and let stand one minute covered tight. Then pour the boil- ing milk ov6r the oysters and serve in hot plates or bowlls with oyster crackers. Potato Soup — Boil one dozen potatoes done, mash through a colander. Add one quart of fresh milk. Butter, salt and pepper to taste
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Cook this with the app: pantry check, scaling, and the assistant.