Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Oyster Bouillon
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- fifty good-sized oysters
- a pint of water
- a level teaspoonful of celery seed
- a level tablespoonful of butter
- a little salt
Method
Wash and chop the oysters, put them in a double boiler, cover, and cook slowly for an hour.
Add water and celery seed, strain through cheesecloth, reheat, add butter and salt, and serve in cups.
Nutrition per serving
321Calories
36 gProtein
17 gCarbs
14 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 5. The excerpt below is the record exactly as published.
Oyster Bouillon. — Wash and chop fifty good-sized oysters, put them in a double boiler, cover and cook slowly for an hour ; add a pint of water, a level teaspoonful of celery seed, and strain through two thick- nesses of cheesecloth ; reheat, add a level tablespoonful of butter, a little salt
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