Oyster Soup with Milk
From European and American cuisine, 1914
Serves 4
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 40. The excerpt below is the record exactly as published.
Oyster 8onp with Milk. — Strain the liquor from a quart of oysters into a saucepan ; add the oysters, Vs tablespoonful butter, 2 tablespoonfuls rolled cracker, a little salt, some white pepper, and boil until the oysters ruffle, which takes about 3 minutes ; add 1 pint of boiling milk
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