Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Oyster Soup a la Reine
From The white ribbon cook book, 1894
Serves 6
If not thick enough, thicken with arrowroot or butter mixed with flour.
A modern interpretation · AI-generated from the original record
Ingredients
- 2 or 3 doz. small oysters
- some pale veal stock
- mace
- cayenne
- 1 pint boiling cream
Method
Prepare oysters by simmering beards in pale veal stock for 30 minutes.
Heat stock, flavor with mace and cayenne, and add strained stock from oyster beards.
Simmer oysters in their liquor, add to soup with boiling cream, and serve.
Nutrition per serving
268Calories
2 gProtein
3 gCarbs
28 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 6. The excerpt below is the record exactly as published.
Oyster Soup a la Reiiie— 2 or 3 doz. small oysters, some pale veal stock, mace, cayenne, 1 pint boiling cream
Cook this with the app: pantry check, scaling, and the assistant.