Oyster Soup

Ingredients

• three quarts of oysters
• half a pint of chopped celery
• one onion
• two or three blades of mace
• pepper
• salt
• one spoonful of flour
• yolks of three eggs
• one quart of rich, unskimmed milk
• some small squares of cold bread

Method

1. 1

   Strain liquor from oysters and boil with celery, onion, mace, pepper, and salt.

2. 2

   Add oysters carefully to avoid overcooking.

3. 3

   Mix flour with egg yolks, add hot soup gradually, then pour into soup with cream and milk.

4. 4

   Boil and serve over cold bread.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 417. The excerpt below is the record exactly as published.

Oyster Soup. — Take three quarts of oysters and strain the liquor from them. Put the liquor on to boil with half a pint of chopped celery, one onion, two or three blades of mace, pepper, and salt. When it boils, add the oysters ; but care should be taken not to let them cook too much. Just before taking it off, the thickening must be added, viz., one spoonful of flour creamed into the well-beaten 370 Pancake Soup SOUPS Potage a la Cr6cy yolks of three eggs. Pour a little of the hot soup gradually upon the eggs and flour, stirring all the while, and as soon as well mixed pour into the soup, with a little cream. Then add one quart of rich, unskimmed milk; let all come to a boil, and pour into a tureen over some small squares of cold bread

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