Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Vegetable Oyster Soup
From Temperance cook book, 1887
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- three dozen oysters
- one quart of water
- pepper
- salt
- butter
- one quart of rich milk
- three tablespoonfuls of rolled cracker
Method
Cook oysters in water for one hour; add pepper, salt, and butter to taste.
Boil for fifteen minutes, then add milk and bring to a boil.
Stir in rolled cracker and serve hot.
Nutrition per serving
172Calories
17 gProtein
10 gCarbs
6 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 6. The excerpt below is the record exactly as published.
VEGETABLE OYSTER SOUP. Three dozen oysters pared and sliced thin; cook in one quart of water one hour; add pepper, salt and butter to taste. Let the soup boil fifteen minutes longer; then add one quart of rich milk; let it come to a boil; add three tablespoonfuls of rolled cracker
Cook this with the app: pantry check, scaling, and the assistant.