Vegetable Oyster Soup
From The national course in home economics, 1917
Serves 1
Makes five quarts of soup.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 297. The excerpt below is the record exactly as published.
VEGETABLE OYSTER SOUP. Take eight bunches of vegetable oysters, seven or eight in a bunch, one cupful of Jsweet corn, and one-fourth of a pound of Nuttolene. This is a product compressed from nuts and can be found at all grocers. Cook the oysters until tender and press them through a colander. Rub the corn through the colander and the nuttolene through a fine sieve. Mix the corn and nuttolene together and add the oysters; add the liquor in which the oysters were cooked, with sufficient water to make it the con- sistency of soup, not porridge. Salt
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