Oyster Soup (Fresh Oysters)

Ingredients

• 4 quarts fresh oysters
• 1 pound butter
• 2 gallons milk
• 2 pounds rolled crackers
• Pepper and salt

Method

1. 1

   Drain the liquor from the oysters.

2. 2

   Put the milk and butter into a vessel and heat gradually.

3. 3

   When warm stir in the liquor; do this very gradually to prevent the milk curdling; then the rolled crackers.

4. 4

   Let it come to a boil, then add the oysters.

5. 5

   In four or five minutes, or when the edges of the oysters become curled, season and serve.

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 24. The excerpt below is the record exactly as published.

pound rolled crackers. Pepper and salt. Drain the liquor from the oysters and pick them over. Put tlie milk and butter into a vessel and heat gradually to a boil. Stir in very gradually the liquor, then the rolled crackers. Let it boil up once, then stir in the oysters ; let it remain two minutes. Season and serve at once. Success in making oyster soup depends upon cook- ing it just enough. Too much cooking hardens the oysters, while if underdone it is not palatable. OYSTER SOUP (FRESH OYSTERS). 4 quarts fresh oysters. 1 pound butter. 2 gallons milk. 2 i)ounds rolled crackers. Pepper and salt

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