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 Soup
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
Be careful not to overcook the oysters.
A modern interpretation · AI-generated from the original record
Ingredients
- two quarts of oysters
- a teacupful of water
- a quart of milk
- two tablespoonfuls of butter
- season with salt and pepper
Method
Strain oyster juice, add water, heat, season, add oysters, stew for five minutes.
Heat milk with butter, pour in, stir for two minutes.
Nutrition per serving
266Calories
24 gProtein
17 gCarbs
15 gFat
Estimated from matched ingredients across 6 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 Soup. — Strain the juice from two quarts of oysters, add to it a teacupful of water, and heat slowly in a covered ves.sel. When near boiling, season with salt and pepper, add the oysters, and let them stew for about five minutes. Heat in a separate vessel a quart of milk with two tablespoon- fuls of butte
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