Oyster Soup
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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 The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 3. The excerpt below is the record exactly as published.
OYSTER SOUR STRAIN off the liquor from one catty of oysters and cut off the beards. Then put the oysters and liquor into a saucepan, and as much milk as liquor from oysters. Season with pepper and salt. Take a dessert spoonful of butter, mix thoroughly with as much flour
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