Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Oyster Soup, No. 2
From The economical cook book, 1905
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- one hundred oysters
- three pints of milk
- six ounces of butter
- a heaping tablespoonfU of flour
- half a teaspoonful of salt
- season with pepper
Method
Strain the juice from the oysters and boil it with salt.
Strain again, then add milk, oysters, and butter mixed with flour.
Bring to a boil and season with pepper and salt if needed.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 2. The excerpt below is the record exactly as published.
Oyster Soup, Vo. S. Btndn the juioe from one hundred oysters, put it over the Ire with half a teaspoonful of salt; when the seum rises, strain the juiee through a clean oloth or fine sieve ; boil three pints of milk, add the oysters and juioe, and six ounces of butter rubbed to a paste with a heaping tablespoonfU of flour; bring all to a boil, season with pepper
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