Oyster Stew with Milk

Ingredients

• 1 pint milk
• 1 quart of solid fresh oysters
• 1 tablespoonful butter
• 3 tablespoonfuls cracker crumbs
• 1 even teaspoonful seasoning salt

Method

1. 1

   Boil the milk; lift the oysters out of their liquor, strain the liquor over the oysters; add butter, cracker crumbs, and seasoning salt; boil for 2 minutes; add the boiled milk and serve with oyster crackers and butter.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 77. The excerpt below is the record exactly as published.

Oyster Stew with Milk. — Place 1 pint milk over the fire to boil ; procure 1 quart of solid fresh oysters, lift them with a fork out their liquor into a saucepan, strain the liquor through a sieve oyer the oysters ; add 1 tablespoonfnl butter, 3 tablespoonfuls ci^cker crumbs, 1 even teaspoonf ul seasoning salt ; set over the fire, boil 2 minutes ; add the boiled milk and serve with oyster crackers and butter. Oyster Stew. — Lift 1 quart of oysters out of their liquor with a fork, strain the liquor into a saucepan, add the oysters, 4 table- spoonfuls rolled crackers, Y, even teaspoonful salt, y, even teaspoon- f ul white pepper, 1 ounce butter, 7, pint cold water ; place over the fire, and boil 2 minutes; instantly remove. Put 1 tablespoonfnl milk in each soup plate, pour in the stew, and serve with oyster crackers and fine-cut raw cabbage. Mustard, vinegar, pepper, salt, and catsup should be placed on the table. This will make 6 small or 4 large plates of stew. Box Stew. — For a family of six, take 3 dozen large fresh oysters ; place the oysters with Y, pint of their strained liquor in a saucepan over the fire; add 1 tablespoonful butter

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