Oyster Soup, No. 1

Ingredients

• two quarts of oysters
• about three quarts of water
• the yolks of six beaten eggs
• from a half to a whole pint of new milk or sweet cream
• a quarter of a pound of butter
• salt to suit the taste
• pepper to suit the taste
• a table-spoonful of flour

Method

1. 1

   Wash oysters and boil in water until done.

2. 2

   Remove from heat and stir in beaten egg yolks, milk or cream, butter, and seasonings.

3. 3

   Return to heat just long enough to thicken, adding flour for consistency.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 41. The excerpt below is the record exactly as published.

Oyster Soup, No. 1. Wash two quarts of oysters from their own liquor, and put them on the fire in a kettle with about three quarts of water ; boil till they are done, which may be told by the shrinking of the outer gills ; then take them off the fire, and put into them the yolks of six beaten eggs, and from a half to a whole pint of new milk or sweet cream, with a quarter of a pound of butter, and salt and pepper VmOINlA COOKERY-BOOK, TO to suit the taste. Better put very little salt. Return the kettle to the fire, and let the soup remain there only just long enough to thicken; add a table-spoonful of flour

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