Oyster Soup (No. 1)

Ingredients

• 3 pints oysters
• 1^ pints milk
• a eggs
• Piece of butter size of an ^gQ
• 1 slice of lean ham
• 1 stalk of celery
• salt
• pepper

Method

1. 1

   Pour oysters in colander and put the strained liquor in a kettle.

2. 2

   Add water, salt, pepper, celery, and ham.

3. 3

   Boil, skim off foam, add oysters, then beaten eggs, milk, and thickening of flour.

4. 4

   Add butter last and boil up once, stirring to prevent curdling.

5. 5

   Serve over toast.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 16. The excerpt below is the record exactly as published.

OYSTER SOUP (No. 1) {Famous Virginia Recipe) Miss Virginia Croxtoru 3 pints oysters, 1^ pints milk, a eggs. Piece of butter size of an ^gQ, 38 SOUPS 1 slice of lean ham, 1 stalk of celery or pinch of celery seed. Pour oysters in colander and put the strained liquor in a kettle and add enough water for quan- tity desired. Add salt, pepper

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