Oyster Soup

Ingredients

• One quart of oysters thoroughly drained of liquor
• one pint of hot water
• one heaping tablespoonful of butter
• One quart of milk

Method

1. 1

   Place liquor in stew pan, adding hot water, bring to a boil, skim well, add pepper and salt to taste, and butter.

2. 2

   Add oysters, let them simmer until edges curl, serve.

3. 3

   One quart of milk brought to a boil may be added instead of water, before liquor has been seasoned, bring to a simmer before adding oysters.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 23. The excerpt below is the record exactly as published.

Oyster Soup, by Mrs. Gray, ahould read one-half pint of hot water or one pint of milk, in place of one pint and one quart. CLAM SOUP. Mrs. John J- Toffey. Seventy-five small clams, one quart of milk, one-half cup of butter, three potatoes, one tablespoon chopped parsley, two large tablespoons of flour, salt and pepper. Chop clams very fine, put in a colander to drain, chop potatoes rather fine, put them on to boil with the milk in a double boiler. Rub fiour and butter together until creamy, and when milk and potatoes have been boiling fifteen minutes stir in fiour and butter, cook eight minutes more, add parsley, salt and pepper, also the liquor from the clams, tliat has been heated and skimmed, cook tliree minutes more, then add the clams and serve. HOW TO MAKE SOUPS. 61 OYSTER SOUP. Mrs, F. D. Gray. One quart of oysters thoroughly drained of liquor. Place liquor in stew pan, adding one pint of hot water, bring to a boil, skim well, add pepper and salt to taste, and one heaping tablespoonful of butter

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