Oyster Soup No. 2

Ingredients

• 25 oysters and juice
• 1 pint cream stock

Method

1. 1

   Drain the oysters through a colander; strain the juice through a fine sieve; bring to a boil; skim; and when clear add the oysters, washing them first to remove bits of shell.

2. 2

   Let them cook slowly until the edges begin to curl; add the cream stock and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 14. The excerpt below is the record exactly as published.

25 oysters and juice Salt and pepper 1 pint milk 1 hard boiled e^ 1 ounce butter 1 soda cracker rolled Boil the milk and set it aside. Bring the oyster juice to a boil and remove the scum. Put the oysters over the fire with the juice and the butter; let them simmer until the edges begin to curl; add the boiled milk; bring all to a boU and add the seasoning- salt and pepper to taste. Mix the cracker and celery with the egg, finely chopped; put these into a tureen and pour the soup over them. 31 O/^rmc" ' Planned tot a bUUl'O FamUy of Four OYSTER SOUP No. 2 2S oysters and jtiice 1 pint cream stock

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