Oysterplant Soup

Ingredients

• 2 bundles of oysterplants
• 2 % tbsps. of butter
• 2 tbsps. of flour
• 1 V2 qts. of milk
• 2 yolks of eggs
• 1 pinch of pepper
• Salt to suit your taste

Method

1. 1

   The oysterplants are scraped and cut into small pieces.

2. 2

   Put the clean oysterplants immediately into water mixed with vinegar and flour so that they will not get black.

3. 3

   When they are well cleaned, they are stewed with the butter and a little water until tender; then stir in the flour and cook a few minutes.

4. 4

   Gradually add the milk while stirring constantly.

5. 5

   Cook a little longer, then add salt and pepper.

6. 6

   Finally, stir in the yolks of 2 eggs.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 10. The excerpt below is the record exactly as published.

OYSTERPLANT SOUP. Quantity for 6 Persons. 2 bundles of oysterplants 1 pinch of pepper 2 % tbsps. of butter Salt to suit your taste 2 tbsps. of flour 2 yolks of eggs 1 V2 qts. of milk

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