Oyster Soup No. 2

Name: Oyster Soup No. 2
Yield: 8 servings
Ingredients: Scald one gallon of oysters; one quart of rich milk; the yelks of four eggs; two good tablespoonfuls of butter; one of flour; whatever seasoning you fancy besides plain pepper and salt

From Original White House Cookbook, 1887

Serves 8

Use your own discretion for additional seasoning.

Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 23. The excerpt below is the record exactly as published.

OYSTER SOUP. No. 2. Scald one gallon of oysters in their own liquor. Add one quart of rich milk to the liquor, and when it comes to a boil, skim out the oysters and set aside. Add the yelks of four eggs, two good tablespoonfuls of butter, and one of flour, all mixed well together, but in this order — first, the milk, then, after beating the eggs, add a little of the hot liquor to them grad- ually, and stir them rapidly into the soup. Lastly, add the butter and whatever seasoning you fancy besides plain pepper and salt

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