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Oyster Soup - New Orleans
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 11. The excerpt below is the record exactly as published.
OYSTER SOUP— NEW ORLEANS. Chop an onion very fine and fry until tender in one large tablespoonful of butter. Stir in one tablespoon- ful of flour until smooth. Boil the oysters and add the strained liquor to the onion and one cup of hot milk. Cook ten minutes. Season with salt and cayenne pepper, and parsley
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