Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Mock Oyster Soup
From The Rural cook book, 1907
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- a dozen roots of salsify
- a quart of water, or preferably soup stock
- a quart of milk
- a teaspoonful of salt
- one-fourth teaspoonful of pepper
- two tablespoonfuls of butter
Method
Scrape the salsify and cut into thin slices, covering with cold water.
Cook gently until tender (about an hour).
Add milk, salt, pepper, and butter.
Serve with oyster crackers.
Nutrition per serving
293Calories
16 gProtein
34 gCarbs
16 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 4. The excerpt below is the record exactly as published.
Mock Oyster Soup. — Scrape a dozen roots of salsify, throwing at once into cold water to avoid discoloring^ cut into thin slices and cover with a quart of water, or preferably soup stock. Cook gently until perfectly tender (about an hour) ; then add a quart of milk, a teaspoonful of salt, one-fourth teaspoonful of pepper, and two tablespoon fuls of butte
Cook this with the app: pantry check, scaling, and the assistant.