Vegetable Oyster Soup
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Serve very hot.
Presented as published in 1909. 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 Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 3. The excerpt below is the record exactly as published.
two bunches of vegetable oyster, cut them into small, round pieces, boil two hours in sufficient water to cover them thoroughly. Pour off the water, add three pints of milk, or thin cream. Season well with pepper and salt. Thicken with two tablespoonfuls of flour wet with cold water, adding the water gradually, to prevent lumps forming. Boil a few minutes after adding the flour, then add a large piece of butter
Cook this with the app: pantry check, scaling, and the assistant.