Vegetable Oyster Soup, No. 2

Ingredients

• Cook the vegetable oysters
• season with salt
• one quart of milk
• one cup of cream

Method

1. 1

   Cook the vegetable oysters in boiling water until tender, after having washed, scraped, and sliced them.

2. 2

   When nearly done, season with salt, and allow them to cook until the water is nearly gone.

3. 3

   Drain, and press through a fine sieve.

4. 4

   Thin to the proper consistency with Nut Cream.

5. 5

   If desired, one bunch of the oysters, sliced and cooked until tender, one quart of milk, and one cup of cream, may be used instead, and the soup served with hot toasted Corn Flakes or Granose Flakes, as preferred.

Nutrition per serving

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 63. The excerpt below is the record exactly as published.

Vegetable Oyster Soup, No. 2. — Cook the veg- etable oysters in boiling water until tender, after having washed, and scraped, and sliced them. When nearly done, season with salt, and allow them to cook until the water .is nearly gone. Drain, and press through a fine sieve. Thin to the proper con- sistency with Nut Cream. If desired, one bunch of the oysters, sliced and cooked until tender, one quart of milk, and one cup of cream

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