Oyster Soup No. 2

Ingredients

• a can of oysters
• two tablespoons of butter
• one quart of milk

Method

1. 1

   Drain juice from oysters and heat.

2. 2

   Heat milk to boil.

3. 3

   In a stew pan, melt butter, add oysters and cook for two minutes.

4. 4

   Combine and season.

5. 5

   Serve immediately.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 5. The excerpt below is the record exactly as published.

OYSTER SOUP XO. 2. Mrs. T\r. S. Holliday. Drain juice from a can of oysters and heat. Have also heated to a boil one quart of milk. Put two table- spoons of butter into a stew pan. When hot pour in SOUPS (7 oysters and cook two minutes. Pour all together. Season and serve at once. OYSTER PLANT SOUP (OR SALSIFY). Miss Minnie Babcock. Wash and scrape one bunch of the oyster plant, cover with boiling- water and boil slowly until tender, about one hour. Add one quart of milk, half a tea- spoonful of salt and a pinch of pepper. Rub one table- spoonful of butter and one tablespoonful of flour to a paste and add to the soup. Stir constantly until the soup boils again. Stand on the back part of the stove ten minutes before using. • PEA SOUP. Mrs. W. B. Jenks, Chicago. Half peck young green peas ; shell and boil peas and pods separately. Mash peas through colander. Strain water off of pods and mix with peas. Just before serv- ing add one quart of rich milk or part cream; butter size of egg and salt. PEA SOUP. Mrs. Ella Millspaugh. One can marrowfat peas, two teaspoons sugar, one quart cold water, one pint milk, one slice onion, two tablespoons of butter

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